Chilled Tomato, Red Pepper and Cucumber Soup

Makes 6 servings

Ingredients:

3 red bell peppers
7 pounds of fresh ripe tomatoes, peeled and seeds removed, chopped
2 14-ounce cans diced tomatoes in juice
1 cup chopped Vidalia or Spanish onion
1 cup chopped Pasilla green pepper, seeds removed
2 tablespoons peeled and chopped garlic
4 cups chicken broth

1/4 cup minced fresh basil
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon hot pepper sauce
1 cup minced cucumber, peeled and seeds removed

Preparation:

Light the grill.

Char the skin of the peppers on the grill. Put the peppers in a paper
bag, close and cool the peppers. Wipe off the charred skin, remove the
stem and seeds and chop. Put the chopped peppers in a large
non-corrosive soup pot. Add the tomato, onion, Pasilla pepper, garlic
and chicken broth.

Bring the soup to a boil, lower the heat to medium and simmer the soup
until the vegetables are very tender (about 30 minutes). Purée the
soup. Chill at least 3 hours.

Just before serving, stir in the fresh basil, vinegar, salt, hot
pepper sauce and cucumber.

Chef Elizabeth Terry
From: Savannah Seasons, Food and Stories from Elizabeth on 37th