Recipe - Red Bell Pepper And Tomato Soup

3 Red bell peppers
4 Tomatoes
One fourth teaspoon Thyme
6 cup Chicken stock or vegetable
stock
1 lg Onion; peeled and cut in
wedges
2 Cloves garlic
2 tablespoon Olive oil
1 cup Heavy cream
Salt and pepper to taste

This recipe was created based on a recipe from Gourmet Magazine

1. Peel red bell peppers, by roasting them and then putting them in a paper
bag until almost cold.

2. Seed tomatoes

3. Oil a baking dish.

4. Place tomatoes, onions and garlic in baking dish.

5. Sprinkle, thyme, salt and pepper and drizzle some olive oil on top. Bake
in a pre heated 375 oven until vegetables are soft.

6. Add vegetables and peeled bell pepper to processor to puree.

7. Add stock to combine.

8. Place soup in a pot and bring to a boil. Chck seasoning

9. Add One half the cream, off the heat . Chill soup 6 hours

10 Serve soup in individual bowls with 1 tsp cream and sprinkled with
chopped green onions
Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Nov 03, 1997