Sweet and Hot Red Pepper and Tomato Soup

Sweet and Hot Red Pepper and Tomato 

Soup

Ingredients

3 tbsp. vegetable oil
2 leeks, white part only, cleaned and chopped
1 rib celery, chopped
2 medium red bell peppers, seeded and chopped
pinch cayenne pepper
1 tbsp. grated fresh ginger root
1 can (28 oz.) plum tomatoes, chopped, reserve juice
3 cups chicken or vegetable broth
6 tbsp. honey
2 tbsp. balsamic vinegar
to taste salt and pepper
3 tbsp. each fresh mint, chopped; fresh parsley, chopped

Directions

In a large saucepan, heat oil over medium heat until hot. Add leeks,
celery and peppers; cook 8 - 10 minutes or until soft.
Stir in cayenne and ginger; cook 1minute. Stir in tomatoes with juice,
broth, honey and vinegar. Bring to a boil; reduce heat and simmer,
partially covered, 25 minutes.
Remove from heat. Cool soup slightly; purée in blender or food
processor until smooth. Season with salt and pepper.
Reheat if necessary and serve, sprinkled with mint and parsley. Serve warm or cold.

Makes 6 servings