Roasted Yellow Pepper & Tomato Soup

• 4 whole Medium Yellow Bell Peppers, Halved And Seeded
• 6 whole Medium Yellow Tomatoes, Halved, Cored And Seeded
• 2 Tablespoons Olive Oil, Divided
• 1 clove Garlic, Finely Chopped
• 2 whole Shallots, Finely Chopped
• 1 whole English Cucumber, Chopped
• 1 whole Jalapeno, Chopped
• Salt And Freshly Ground Black Pepper, To Taste

1. Preheat oven to 375 F. Arrange the peppers and tomatoes on a baking sheet, drizzle with half of the olive oil and roast until softened and lightly browned, about 40 minutes. Remove from oven and set aside.
2. Heat the remaining olive oil in a small pot over medium heat. Add the garlic and shallots and cook until softened but not browned, about 5 minutes. Transfer the garlic mixture into a blender and add the cooked peppers, tomatoes, cucumber and jalapeno. Puree until smooth. Add salt and pepper to taste. Chill until time to serve.

yellow bell peppers, yellow tomatoes, olive oil, clove garlic, shallots, cucumber, salt

Taken from tastykitchen.com/recipes/soups/roasted-yellow-pepper-tomato-soup/ (may not work)