Recipe for Chilled Tomato, Red Pepper and Cucumber Soup 
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Yield:
6
Ingredients:
Amount Ingredient
3 x red bell peppers
7 lb of fresh ripe tomatoes, peeled and seeds removed, chopped
2 oz cans diced tomatoes in juice
1 cup chopped Vidalia or Spanish onion
1 cup chopped Pacilla green pepper, seeds removed
2 tbl peeled and chopped garlic
4 cup chicken broth
1/4 cup minced fresh basil
1 tbl red wine vinegar
1 tsp salt
1 tsp hot pepper sauce
Instructions:
Instructions: Light the grill.

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, Pacilla pepper, garlic and chicken broth.

Bring the soup to a boil, lower the heat to medium and simmer the soup until the vegetables are very tender (about 30 minutes). Puree the soup. Chill at least 3 hours.

Just before serving, stir in the fresh basil, vinegar, salt, hot pepper sauce and cucumber.

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