|Roasted Red Pepper Soup with Nasturtiums|
Submitted By: Denise Schreiber
6 red peppers, roasted, seeded and cooled ( I like Early Thickset)
1 12 oz. can of tomato juice
2 1/2 tomato juice cans of water, chicken or vegetable broth or any combination of the three
About 1 cup of flowers and leaves from washed nasturtiums (Whirlybirds)
1 tablespoon of lemon juice
leaves from 2 sprigs of fresh thyme
salt and freshly ground pepper
In a food processor, puree peppers until smooth. Place in saucepan along with broth/water, tomato juice and lemon juice and heat thoroughly. Mince nasturtiums and add to soup with thyme. Add a small amount of salt and freshly ground pepper.
Cook for another 5 minutes to allow flavors to meld together.
Serve hot or cold with a dollop of sour cream.
You can also skip the sour cream and add tablespoon of vodka if serving cold, stirring it in. (My husband's idea.)
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