Red Pepper and Tomato Soup

• 3 tablespoons olive oil
• 1 white onions or 1 yellow onion, chopped
• 6 big tomatoes, aproximately 1 1/2 kg (3 lb)
• 4 big red peppers, chopped thickly
• 3 garlic cloves, sliced thinly
• 12 chipotle chile in adobo
• 2 cups chicken or 2 cups vegetable stock
• salt and pepper
• 14 cup sour cream or 14 cup natural yogurt
• 2 tablespoons parsley, finely chopped

1. Put a non aluminum big pot over medium heat and heat the olive oil.
2. Add the onion and cook for 3 or 4 minutes until softened.
3. Reduce the heat to medium low and add the tomatoes, peppers, garlic, chile and stock.
4. Cover parcially and cook 20 minutes, until vegetables are soft.
5. Remove from heat.
6. In a blender or food processor make a puree with the vegetables.
7. Strain the puree and discard the remaining solids.
8. Season with salt and pepper.
9. Let cool to room temperature, cover and refrigerate for at least 4 hours until its very cold.
10. When served, garnish the soup with a tablespoon of sour cream or yogurt and parsley.

olive oil, white onions, tomatoes, red peppers, garlic, chicken, salt, sour cream, parsley

Taken from www.food.com/recipe/red-pepper-and-tomato-soup-363959 (may not work)