Tomato And Pepper Soup With Apricot And Basil

• 2 tablespoons olive oil
• 1 onion small, diced
• 1 red bell pepper deseeded and thinly sliced
• 2/3 pound cherry tomatoes diced
• 1 vegetable bouillon cube crumbled
• 2 tablespoons cornstarch mixed with 3 tbsp water to make a slurry
• 4 apricots fresh, pitted and thinly sliced
• 1 red chili thinly sliced
• 1 tablespoon honey
• 2 tablespoons white wine vinegar
• 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, tomatoes, vegetable bouillon, cornstarch, apricots fresh, red chili, honey, white wine vinegar, fresh basil

Taken from www.yummly.com/recipe/Tomato-and-Pepper-Soup-with-Apricot-and-Basil-1411685 (may not work)