Recipe for Roasted Pepper and Tomato Soup 
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Yield:
4
Ingredients:
Amount Ingredient
3 med red bell peppers
1/2 cup tomato juice or mixed vegetable juice
2 med clove garlic, peeled
2 tbl vegetable oil
2 tbl cider vinegar
1/4 tsp salt
1/4 tsp freshly ground pepper
Lime wedges for serving
----------------- GARNISH ----------------
1 x ripe large avocado, diced
1 x cucumber
quartered lengthwise,
seeded and diced
1/4 cup finely chopped red onion
2 tbl chopped fresh cilantro
1 tbl minced jalapeno pepper, (optional)
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

Roasting peppers takes a little time, but once its done, this cool, colorful soup can be made in a snap. If desired, roast the peppers a day or two ahead and keep refrigerated

MEAL PLAN: Serve this vividly colored soup with store-bought focaccia bread and a fresh spinach and mushroom salad dressed with a low-fat creamy Italian dressing.

Preheat broiler. Place peppers on broiler pan and roast turning often, until charred all over, about 15 minutes. Transfer to paper bag; let cool 5 minutes. Rub charred skins off with your fingers. Wipe last bits of skin off with paper towels (dont worry if a little remains). Discard cores and seeds. While peppers are roasting, prepare garnish and combine in medium bowl.

In food processor or blender, combine roasted peppers, tomato juice, garlic, oil, vinegar, salt and pepper: process at high speed until smooth.

Refrigerate until ready to serve.

Divide soup among bowls. Spoon garnish on top and serve with lime wedges.

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