Roasted Yellow Pepper & Tomato Soup

1. 1

   Preheat oven to 375 F. Arrange the peppers and tomatoes on a baking sheet, drizzle with half of the olive oil and roast until softened and lightly browned, about 40 minutes. Remove from oven and set aside.

2. 2

   Heat the remaining olive oil in a small pot over medium heat. Add the garlic and shallots and cook until softened but not browned, about 5 minutes. Transfer the garlic mixture into a blender and add the cooked peppers, tomatoes, cucumber and jalapeno. Puree until smooth. Add salt and pepper to taste. Chill until time to serve.

* Per serving · 4 servings · Values may vary.

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