Prep Time
10 Mins
Cook Time
20 Mins
Yield
4 servings

How to Make It

Step 1

Heat olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add pepper stir fry and garlic and cook until soft, about  5 minutes. Remove from heat and let cool

Step 2

Add peppers and tomatoes to the bowl of a food processor. Blend until smooth.

Step 3

Pour pureed tomatoes into a large saucepan. Add tomato juice, red wine vinegar, sugar and corn. Bring to a boil, reduce heat, cover and simmer 15 minutes. Season with salt and pepper, if desired.

Step 4

Serving Suggestion: For a spicy kick, add hot sauce to soup. This soup is also delicious served cold on a hot summer day.

Step 5

 

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