Serves 6


INGREDIENTS

3 red bell peppers
7 pounds of fresh ripe tomatoes, peeled and seeds removed, chopped
2 14-ounce cans diced tomatoes in juice
1 cup chopped Vidalia or Spanish onion
1 cup chopped Pacilla green pepper, seeds removed
2 Tablespoons peeled and chopped garlic
4 cups chicken broth

1/4 cup minced fresh basil
1 Tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon hot pepper sauce
1 cup minced cucumber, peeled and seeds removed

INSTRUCTIONS

Light the grill.

Char the skin of the peppers on the grill. Put the peppers in a paper bag, close and cool the peppers. Wipe off the charred skin, remove the stem and seeds and chop. Put the chopped peppers in a large non-corrosive soup pot. Add the tomato, onion, Pacilla pepper, garlic and chicken broth. Bring the soup to a boil, lower the heat to medium and simmer the soup until the vegetables are very tender (about 30 minutes). Puree the soup. Chill at least 3 hours.

Just before serving, stir in the fresh basil, vinegar, salt, hot pepper sauce and cucumber.