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Cold Sweet Pepper Soup


  • 1 TBS butter or oleo
  • 1 small onion, chopped
  • 3 sweet red bell peppers
  • 2 cups chicken broth
  • tsp. Salt
  • tsp. White pepper
  • 1 TBS red wine vinegar
  • cup sour cream
  • fresh basil as garnish (optional)


  • Roast or grill red peppers so that they blister.
  • remove the skin and the seeds of the peppers
  • Melt butter or oleo over medium heat in large saucepan
  • Add onion and cook only until soft
  • Add peppers and broth and allow mixture to come to a boil
  • Reduce heat, cover and simmer for no more than 10 minutes.
  • remove from heat and let soup cool slightly.
  • Put mixture in food processor (many people like it better chunky. If you would rather leave it chunky, just cut your peppers into 1 inch pieces)
  • Season with salt and pepper
  • Using a wire whisk, mix in vinegar and sour cream, until it reaches the texture you want.
  • Cover and refrigerate until well chilled.
  • Serve in chilled bowl with optional base as a garnish.

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