Chilled Roasted Pepper and Tomato Soup

Southern Living
4 cups


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3 medium-size red bell peppers
2 1/2 cups vegetable juice
2 garlic cloves, chopped
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large avocado, chopped
1 cucumber, seeded and chopped
1/4 purple onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and minced (optional)
Lime wedges (optional)


Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.

Process peppers, vegetable juice, and next 5 ingredients until smooth; chill. Serve with avocado, next 3 ingredients, and, if desired, minced jalapeño and lime wedges.

Note: For testing purposes only, we used V-8 juice for vegetable juice.

Created date

December 2001