Sunset JULY 2001
1. Rinse, stem, seed, and coarsely chop bell peppers.
2. In a blender, combine peppers, broth, sour cream, and lemon juice. Whirl until smooth. If making up to 1 day ahead, cover and chill.
3. Ladle soup into wide bowls. Onto the centers, spoon equal portions of grapes, tomatoes, cucumber, almonds, cilantro, and mint. Add salt and pepper to taste.
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