Easy Red Pepper Soup with Lime
4 bell peppers – don’t use green ones, use red, orange or yellow
1 large onion
1 garlic clove
1 hot chili pepper
3 tablespoons tomato paste
3 ¾ cup chicken or vegetable stock
Juice and peel of one lime
Chop the onions and bell peppers and cook them in the oil over a low flame until they’re soft.
Stir in chopped garlic, chopped hot pepper, and the tomato paste. Then add half the stock. Simmer for about 10–15 minutes.
Puree the soup using a food processor or blender. Return the liquid to the pan and add the lime juice and the rest of the stock.
Serve hot or cold.
Voila! Easy, fresh, healthful.