4 roasted red peppers, seeded and deseeded, into 1-inch pieces
5 tomatoes, cored and deseeded
3 tablespoons olive oil
2 cloves garlic, minced
3 cups chicken broth, low-sodium
thin slices of lime for garnish
4 roasted red peppers, seeded and deseeded, into 1-inch pieces
5 tomatoes, cored and deseeded
3 tablespoons olive oil
2 cloves garlic, minced
3 cups chicken broth, low-sodium
thin slices of lime for garnish
Blend 3 of the peppers and tomatoes in a processor or blender until smooth but still slightly chunky
Slice the remaining pepper into thin strips
Heat the oil and garlic lightly
Add the blended pepper mixture
Add the chicken broth
Bring to a simmer, then reduce heat and cook for 15 minutes
Season with salt and black pepper to taste
Add the reserved pepper strips
Let cool, cover and refrigerate overnight
Serve in bowls or plates, garnished with a thin slice of lime and a sprinkle of red pepper flakes, if desired.
