Ingredients 4 red peppers, halved and seeded 1 red chili pepper, seeded and finely chopped 3 garlic cloves, chopped 20 green onions, chopped 4 Tomatoes, chopped 2 cups Herb-Ox very low sodium vegetable stock Freshly ground pepper 1 Tbsp freshly chopped parsley or oregano 2 Tbsp freshly chopped chives or basil
Directions 1. Preheat the grill on high. 2. When very hot, grill red pepper (skin side down), for about 15-20 minutes or until the skin is charred and blistered. 3. Remove from grill and place in a paper bag until cool enough to handle. 4. Heat pan with nonstick spray, and add the chili pepper, garlic and onions and saute for 4 to 5 minutes. Meanwhile, peel and roughly chop the peppers. 5. Add the tomatoes and stock and simmer for 10 minutes; then add the roasted peppers. 6. Cover and cook over low heat for about 5-10 minutes; then remove from the heat and let cool. 7. Puree the soup in a food processor until smooth 8. Return the soup to a clean pan and gently warm through. 9. Season to taste and serve; sprinkle with fresh herbs of your choice.