Chilled Red Pepper Soup - cooking recipe

Ingredients

1 Tbsp. margarine or butter
3 large (3 c.) red, yellow or orange peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 c. chicken broth
1 tsp. chopped fresh thyme or 1/2 tsp. dried powdered thyme leaves
dash of hot pepper sauce
1 c. half and half

Preparation

Melt margarine in medium saucepan over medium-high heat.
Cook and stir peppers, onion and garlic until tender, about 5 minutes. Stir in broth, thyme and hot pepper sauce.
Simmer 10 to 15 minutes or until most of the liquid is absorbed and vegetables are soft.
In food processor bowl with metal blade (or blender container), combine pepper mixture with half and half; process until smooth.
Pour into large bowl.
Cover; refrigerate 4 hours or until thoroughly chilled.
If desired, serve with additional half and half.
Makes 8 (1/2 cup) servings.