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

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.

Dr. Lavine has been an innovator in the use of movement and touch to promote health since 1981. He practices in New York City and Princeton, NJ.

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