When Shea and I agreed to use bell peppers as this week’s challenge ingredient, there were a number of recipes that came to mind. And while I hope to share my favorite grain-free stuffed bell peppers or roasted red pepper recipe down the road, it simply has been too hot to even contemplate turning my oven on for any period of time.
Filled with vibrant garden vegetables, rich with nutrients and flavor, this soup is delicious as an appetizer, side or even as a refreshing main-course.
This recipe makes a lot of soup, as many as 10 generous servings. Feel free to cut the recipe in half, store in air-tight containers for a future meal, or even freeze for an easy dish that you can enjoy any time of the year.
May you find many reasons to relax, refresh and rejuvenate all summer long. Enjoy!
4 lbs Vine-Ripened Tomatoes, diced
3 Bell Peppers (Red, Yellow or Orange), diced
1 Medium Onion, diced
2 Medium-Large Cucumbers, peel removed, seeded then diced
4 Large Garlic Cloves, minced
1/3 c Red Wine Vinegar
2 Tbs Olive Oil
2 Tbs Italian Seasoning
Salt and Pepper to taste
Crushed Red Pepper, optional
1-Medium Yellow Bell Pepper, diced, for garnish
After preparing and dicing each ingredient, mix all but the salt and pepper in large serving bowl. Processing approximately 1/3 mix at a time, blend ingredients together on highest setting until completely smooth. Pour each batch into large serving bowl, combining thoroughly. Salt and pepper to taste, add crushed red pepper if desired. Chill at least 3 hours, ideally overnight. Thin soup with ice-cold water, if needed. Serve and garnish with yellow pepper, if desired.
Makes 10 servings.
Now that you see how I chose to use our feature ingredient, be sure to visit Shea over at Dixie Chik Cooks for more great ways to use your bell peppers.
Don’t forget to link your favorite bell pepper recipe, below. Link will be open until August 7, and our next Ingredient-Challenge Monday is set for August 8. Check back on August 5 for our next challenge-ingredient announcement!