Ingredients

3 red bell peppers 7 lbs 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 Tbs peeled and chopped garlic 4 cups chicken broth 1/4 cup minced fresh basil 1 Tbs red wine vinegar 1 tsp salt 1 tsp hot pepper sauce 1 cup minced cucumber, peeled and seeds removed

Procedure

1 Light the grill. 2 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. 3 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. 4 Just before serving, stir in the fresh basil, vinegar, salt, hot pepper sauce and cucumber. Source: Chef Elizabeth Terry

Serving Information

• Serves: 6