Chilled Red Pepper Soup

Servings: 6
Ingredients:

1 tb Margarine or butter
3 lg (3 cups) red, yellow or
-orange bell peppers,
-chopped
1 md Onion, chopped
1    Garlic clove, minced
1 c  Chicken broth
1 ts Chopped fresh thyme or 1/2
-tsp dried thyme
1 ds Hot pepper sauce
1 c  Half-and-half

Melt margarine in medium saucepan over medium-high heat. Cook and stir
peppers, onion and garlic until tender, about 5 minutes. Stir in broth,
thyme and hot pepper sauce. Simmer 10 to 15 minutes or until most of
liquid is absorbed and vegetables are soft.

In food processor bowl with metal blade or blender container, combine
pepper mixture with half-and-half; process until smooth. Pour into large
bowl. Cover, refrigerate 4 hours or until thoroughly chilled. If desired,
serve with additional half-and-half.

8 (1/2 cup)servings. Source: Pillsbury Classic #126 posted by Linda Davis