Tomato And Pepper Soup With Apricot And Basil

• 2 tbsp olive oil
• 1 None small onion, diced
• 1 None red bell pepper, deseeded and thinly sliced
• 2/3 lb cherry tomatoes, diced
• 1 None vegetable bouillon cube, crumbled
• 1-2 tbsp cornstarch, mixed with 3 tbsp water to make a slurry
• 4 None fresh apricots, pitted and thinly sliced
• 1 None red chili, thinly sliced
• 1 tbsp honey
• 2 tbsp white wine vinegar
• None None fresh basil, chopped, to garnish

1. Heat the oil in a saucepan, add the onion, peppers and tomatoes and saute for 2-3 mins. Pour in 4 cups water and mix in the crushed bouillon cube. Bring to a boil and simmer for 10-12 mins, stirring occasionally.
2. Add the cornstarch slurry and simmer for 1-2 mins, stirring. Mix the apricots, chili, honey and vinegar and season to taste. Divide the soup between 4 bowls and serve garnished with basil.

olive oil, onion, red bell pepper, cherry tomatoes, vegetable bouillon cube, cornstarch, fresh apricots, red chili, honey, white wine vinegar, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/17365 (may not work)