Chilled Red Pepper Soup

1. 1

   Melt margarine in medium saucepan over medium-high heat.

2. 2

   Cook and stir peppers, onion and garlic until tender, about 5 minutes. Stir in broth, thyme and hot pepper sauce.

3. 3

   Simmer 10 to 15 minutes or until most of the liquid is absorbed and vegetables are soft.

4. 4

   In food processor bowl with metal blade (or blender container), combine pepper mixture with half and half; process until smooth.

5. 5

   Pour into large bowl.

6. 6

   Cover; refrigerate 4 hours or until thoroughly chilled.

7. 7

   If desired, serve with additional half and half.

* Per serving · 4 servings · Values may vary.

No additional tips available.