Recipe - Roasted Red Pepper And Goat Cheese Spread

1 ounce Sundried tomatoes; (about 8
pieces, do
; not used oilpacked
; variety)
1 small Onion; minced
2 tablespoon Extravirgin olive oil
2 cup Chicken stock
3 Sweet or bell peppers;
charred, skinned,
; and seeded or a
1 6 ounces jar prepared
roasted red sweet peppers
2 Fresh ripe plum tomatoes;
cut into eighths
Salt and pepper to taste
4 Fresh basil leaves for
garnish; (use purple basil
if
; available)

Rehydrate the dried tomatoes by soaking them in warm water for 1 hour.
Meanwhile, sweat the onion in the olive oil in a 2quart saucepan over
medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not
let the onion color.

Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt
and pepper and let it all simmer together for 10 minutes. Pour the soup
into a blender and process at a high speed for 4 minutes, until very
smooth. Then pass it through a strainer to remove the vegetable skins.
Adjust the seasoning and serve with fresh basil leaves as a garnish.

Yield: 4 bento