I named this soup “All Seasons Red Pepper and Tomato Soup” because it is great hot or cold. It’s great as an appetizer in an espresso cup during the summer. And it makes for a great first course hot soup in the winter. Enjoy, Chef Rick
1 – Yellow Onion (Rough Chopped)
2 – Garlic Cloves (Rough Chopped)
2 – 14.5oz. Cans Organic Diced Tomatoes and their Juice
2 – 4 oz Jars Sliced or Diced Pimientos*
note: I use Pimiento Peppers as the flesh is sweet, succulent, and more aromatic than the red bell pepper
4 – Cups Organic Chicken Stock
Salt and Fresh Ground Pepper to taste
Add oil to a medium sized pot and cook the onion for about 4 minutes. (Open the cans while onions are cooking)
Add the garlic and cook for another minute.
Put everything else in (Tomatoes, Pimientos and Stock)
Bring to a boil, then turn down the heat.
Put a lid on it and simmer for 15 minutes.
Add some Salt and Pepper
Blend with your immersion blender directly in the pot – or let it cool a bit and use your blender in batches until smooth.
Serve with a dollop of Crème Fraiche.
Alternative – Chill the soup and serve cold in large bowls, espresso cups or shot glasses. Garnish with Crème Fraiche