Cold Red Pepper Soup
|Chopped red bell peppers||4 Cup (64 tbs)|
|Chopped leeks||1 Cup (16 tbs) (No Green Included)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (About 1 Stick)|
|Chicken broth||1 Can (10 oz)|
|Buttermilk||3 Cup (48 tbs)|
Saute the bell peppers and leeks in the margarine for 5 minutes.
Add the broth and simmer for about 30 minutes.
Process half the bell pepper mixture with half the buttermilk in a blender until smooth.
Repeat with the remaining bell pepper mixture and buttermilk.
Place in a bowl.
Chill, covered, until very cold.