Chilled Roasted Pepper and Tomato Soup

[hotsauceblog]

Chilled Roasted Pepper and Tomato Soup

This cold vegetable soup bears resemblancl to gazpacho with roasted peppers
adding a depth of flavor not associated with the traditional chilled tomato
soup.

3 medium-size red bell peppers
2 1/2 cups vegetable juice
2 garlic cloves, chopped
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large avocado, chopped
1 cucumber, seeded and chopped
1/4 red onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced (optional)
Lime wedges (optional)

Broil peppers on an aluminum foil-lined baking sheet 5 1/2 inches from heat
about 5 minutes on each side or until peppers look blistered.

Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10
minutes to loosen skins. Peel peppers; remove and discard seeds, Process
peppers, vegetable juice, and next 5 ingredients until smooth; chill
thoroughly.

Serve soup with avocado, next 3 ingredients, and, if desired, minced
jalapeno and lime wedges. Yield: 4 cups.