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
Olive oil
Juice and peel of one lime

red pep­pers

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.

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