If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 small onion (yellow, red or white – it’s up to you), chopped small
1 garlic clove, minced
1 tablespoon olive oil
32 ounces jarred roasted red peppers, drained and cut into a large dice
1/2 - 3/4 cups vegetable or chicken broth, depending on thick or thin you like it
1/4 tsp cayenne pepper
Salt & pepper to taste
Freshly chopped cilantro for garnish
Directions
Sauté onions in olive oil in a pot over medium heat until softened, about 5 minutes
Add garlic, and cook until fragrant, about 2 minutes more then add drained peppers - stir well
Either use an immersion blender right in the pot, or blender or processor to blend into a soup right in the pot with about 1/2cup broth and cayenne, or put everything in a processor or blender with 1/2 cup of the broth, cayenne and process until smooth – add more broth if you like it thinner
Season to taste with salt & pepper, then heat mixture in the pot
Serve in bowls (hot or cold) with some fresh chopped cilantro, and a small grind of fresh pepper
