Ingredients (Serves 4 People):

• 8 oz of seeded and sliced red bell peppers
• 1 sliced onion
• 2 minced garlic cloves
• 1 chopped fresh green chile
• 1 1/4 cups of strained tomatoes
• 2 1/2 cups of vegetable bouillon
• 2 tablespoons of chopped fresh basil
• (to decorate)
• fresh basil sprigs

Method:

1. Put the red bell peppers in a large pan with the onion, garlic, and chili. Add the strained tomatoes and vegetable bouillon, then bring this to a boil over a medium heat, stirring constantly.
2. Reduce the heat and let it simmer for 20 minutes. Drain and set aside the liquid and vegetables separately.
3. Puree the vegetables by pressing them through a strainer with the back of a spoon. Or, you could process it in a food processor until it is smooth.
4. Return the vegetable puree to a clean pan and add the cooking liquid. Add the chopped basil and heat this until it is hot. Ladle the soup into 4 bowls and garnish it with basil sprigs. Serve. Enjoy!

Variation:

This soup is also delicious served cold with 2/3 cup of plain yogurt swirled into it.