Chilled Roasted Pepper-Mango Soup

• 3 large yellow bell peppers, seeded and quartered
• 2 large mangoes, peeled and cut into chunks (about 2 1/2 cups)
• 1 cup mango nectar
• 1/2 cup vegetable broth
• 2 tablespoons fresh lime juice
• 1 tablespoon grated fresh ginger
• 1 to 2 teaspoons hot sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt
• Sour cream
• Garnish: Fresh mint

1. Place bell peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat 15 minutes or until blistered. Place bell peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, discarding skins.
2. Process peppers and mango in a blender or food processor until smooth. Add mango nectar and next 6 ingredients; process until smooth*. Cover and chill mixture 2 hours. Top with sour cream, and garnish with fresh mint, if desired.
3. *Note: If desired, press mango mixture through a wire-mesh strainer, using back of a spoon to squeeze out liquid. Discard pulp and solids. Straining and discarding solids yields less volume but makes a very smooth soup.

yellow bell peppers, mangoes, mango, vegetable broth, lime juice, ginger, hot sauce, rice vinegar, salt, sour cream, fresh mint

Taken from www.myrecipes.com/recipe/chilled-roasted-pepper-mango-soup (may not work)