Red Pepper Soup

4 red bell peppers, seeded and chopped

1 large onion, chopped

1 tbsp olive oil

1 garlic clove, minced

1 small fresh red chili pepper, sliced

2 tbsp tomato paste

4 cups chicken or vegetable broth

1 lime, finely grated rind and juice

Salt and pepper to taste

Heat olive oil in pan and add peppers and onions. Cook until softened. Stir in garlic, chili pepper, tomato paste, and 2 cups of broth. Bring to a boil. Cover and simmer for about 10 minutes.

Cool soup slightly. Then puree in food processor or blender. Return soup to pot; add rest of broth, lime juice, and rind. Bring soup to a boil, then serve.

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Red Pepper Soup