Roasted Red Bell Pepper Soup
serves 64 tablespoons olive oil1 medium onion, chopped
3 carrots, peeled and diced2 celery stalk, diced1 clove garlic, mashed1/2 teaspoon oregano1 32-ounce can roasted sweet red bell pepper *4 ounce can crushed tomatoes1 cup frozen corn kernel, thawed2 teaspoon chopped fresh oregano, optionalsalt and pepper to taste1 cup chopped red, yellow and jalapeno pepper for decoration, optional-In a food processor, puree 2/3 of the roasted bell pepper until smooth. Coarsely chop the rest of the roasted bell pepper. Set aside.-Heat the olive oil in heavy pot. Add the onion, celery and the carrots. Stir and cook for couple minutes.-Add the garlic and the oregano, stir and then add the pureed red bell pepper, the crushed tomatoes, salt and pepper. Stir and cook over medium heat for 5 minutes.-Add the chopped roasted bell pepper, 2 cups of water, the corn and the fresh oregano. Bring to a boil. Adjust the seasoning and simmer for 5 minutes.-Spoon into serving bowl, sprinkle the chopped fresh peppers and serve.*You can roast your own peppers. Place the fresh peppers on cookie sheet or on the grill. Grill or broil until they are charred. Place in paper bag, close and allow the pepper to cool. Remove from the bag, peel, seed and dice.