Chilled Golden Tomato And Pepper Soup

• 4 Tbs. olive oil
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 4 golden bell peppers, seeded and chopped
• 3 golden tomatoes, seeded and chopped
• 8 basil leaves
• pinch of thyme
• 6 cups vegetable stock
• 1/2 cup cream or yogurt
• 2 Tbs. sherry vinegar
• salt and pepper
• 1/2 cup chopped chives

1. In medium saucepan heat oil. Cook garlic, onion, peppers, tomatoes, basil and thyme, partially covered until soft, about 10 minutes. Add stock, bring to a boil and simmer about 15 minutes. Puree in food processor or blender with cream. Allow to cool and refrigerate until chilled. Stir in vinegar just before serving, salt and pepper to taste and garnish with chives.

olive oil, garlic, onion, golden bell peppers, golden tomatoes, basil, thyme, vegetable stock, cream, sherry vinegar, salt, chives

Taken from www.epicurious.com/recipes/member/views/chilled-golden-tomato-and-pepper-soup-50071303 (may not work)