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Roasted Pepper Soup

3 large red bell peppers
24 oz can stewed tomato
12 oz can tomato sauce
8 oz can tomato paste
Several roma tomatos
1 cup broth
sherry, optional

Roast the peppers until they turn black.

While you are doing the roasting, mix the tomato products and the
vegetable broth in a large pot and simmer. Cut up the roma tomatoes
into manageable chunks and put them in with the rest. Cook until
tender, and turn off the heat.

When the peppers are cool enough to handle, take the skin off (it'll
peel off in patches), and remove the stems and seeds.

When the tomato stock is still warm, but cool enough to handle,
divide it into blender volume portions, and process each through
the blender with the remains of a pepper. You could use a food
processor, but it would take longer, unless you've got a large
capacity machine.

Process the pepper and tomato stock until it reaches a reasonable
texture, which for my blender is somewhere between ten and fifteen
seconds on the "puree" setting.

Return the pepper-tomato mixture to the pot, carefully measuring
in a tot of sherry, to taste. Heat for a short time, and refrigerate

Reheat gently, sprinkle with optional parmesan cheese or sour cream,
and serve.


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