Red Pepper Soup

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Red Pepper Soup

 

3 TB olive oil

1 medium onion, chopped

2 cloves garlic, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 TB jalapeño pepper, finely chopped

1/2 cup red wine

1 TB balsamic vinegar

1/2 tsp. dried basil

1/2 tsp. sea salt

1/2 tsp. ground black pepper

5 cups vegetable stock

1/2 cup apple, juice

 

In a large soup pot, heat the oil. Add onion and garlic; sauté 2 to 3 minutes

or

until the onion is translucent.

 

Add the red, green and yellow peppers and the jalapeño; sauté another 5

minutes.

 

Add the wine and simmer for 3 to 4 minutes or until the liquid is reduced by

half.

 

Add the balsamic vinegar, basil, salt, black pepper, stock and apple juice.

 

Bring to a boil; reduce heat and simmer about 15 minutes.

 

Using a hand blender, puree until smooth. Serve immediately.