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

red peppers

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.

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