Soups
Chilled Red Pepper Soup
1 tablespoon margarine or butter
3 large red, yellow or orange bell peppers, chopped (3 cups)
1 medium onion, chopped
1 garlic clove, minced.
1 cup chicken broth
1 teaspoon chopped fresh thyme or ½ teaspoon dried
Dash of hot red-pepper sauce
1 cup half-and-half
Melt margarine in medium saucepan over medium high heat. Cook and stir peppers, onions and garlic until tender, about 5 minutes. Stir in broth, thyme and pepper sauce. Simmer 10 to 15 minutes or until most of liquid is absorbed and vegetables are soft.
In food-processor bowl with medal blade, or in blender, combine pepper mixture with half-and-half; process until smooth. Pour into large bowl. Cover; refrigerate 4 hours or until thoroughly chilled. If desired, serve with additional half-and-half.
Makes 8 (1/2 cup) servings.
