Creamy Green Pepper Soup

• 1 cup 2% low-fat milk
• 2 large green bell peppers (quartered)
• 1/2 cup balsamic vinaigrette
• 1/2 teaspoon garlic powder
• sea salt
• mixed peppercorns (fresh ground)
• 2 tablespoons extra virgin olive oil

1. In a blender combine milk, balsamic vinaigrette and 1/2 of one green pepper.
2. Blend on liquid setting until creamy and add another green pepper half.
3. Continue alternating blending and adding green pepper halves until there is one half left.
4. Add garlic powder and last green pepper half; blend this last portion on chop setting instead of blending until creamy.
5. Warm up olive oil in a crock pot, then add green pepper mix.
6. Stir in salt and pepper to taste.
7. Heat in crock pot on high setting until boiling, then turn down and simmer until ready to serve. Be sure to stir occasionally.
8. This could also be made on the stovetop.

milk, green bell peppers, balsamic vinaigrette, garlic powder, salt, mixed, extra virgin olive oil

Taken from www.food.com/recipe/creamy-green-pepper-soup-232233 (may not work)