Bell peppers are loaded with vitamin C. This wonderful soup, with its Mediterranean flavor, showcases them with tomatoes, jalapeno pepper and basil. It is a perfect summer soup to make while these vegetables are in season. It can be served hot or cold.
8 oz red bell peppers, seeded and sliced
1 small Vidalia onion, sliced
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 1/2 cups strained canned tomatoes
2 1/2 cups vegetable broth
2 tbsp chopped basil
1 tbsp chopped rosemary or oregano
Place the red bell peppers, onions, garlic, jalapeno and tomatoes in a saucepan with the vegetable broth, and bring to a boil over medium heat. When the vegetables are tender, puree the mixture in a blender a little at a time. Cool the soup and add the fresh herbs.