6 plum tomatoes (or (1) 35 oz. can chopped tomatoes
½ cup olive oil
¼ cup balsamic vinegar
zest & juice of 1 orange
2 garlic cloves
1 tsp ground cumin
sour cream
Instructions
Char the peppers over a gas flame or under the broiler until completely blackened. Place the peppers in a bowl covered with plastic for 10 minutes. Peel and seed.
Combine the red peppers, tomatoes, olive oil, vinegar, orange zest and juice, and the garlic cloves in a blender. Blend well.
Toast the cumin in a small pan over medium heat until fragrant. Add the cumin to the blender. Blend well to combine. Season with salt and pepper. Serve chilled with a dollop of sour cream if desired.
Recipe by Culinary Thymes at https://www.culinarythymes.com/cool-down-chilled-roasted-red-pepper-soup/