SWEET AND HOT RED PEPPER AND TOMATO SOUP

3 Tablespoons vegetable oil
2 leeks, white part only, cleaned and chopped
1 stalk celery, chopped
2 medium red bell peppers, seeded and chopped
Pinch cayenne pepper
1 Tablespoon grated fresh ginger root
1 can (28 oz.) plum tomatoes, chopped, reserve juice
3 cups chicken or vegetable broth
6 Tablespoons honey
2 Tablespoons balsamic vinegar
Salt and pepper, to taste
3 Tablespoons fresh mint, chopped
3 Tablespoons fresh parsley, chopped

In a large saucepan, heat oil over medium heat until hot. Add leeks, celery and peppers; cook 8 to 10 minutes or until soft.

Stir in cayenne and ginger; cook 1 minute.

Stir in tomatoes with juice, broth, honey and vinegar. Bring to a boil; reduce heat and simmer, partially covered, 25 minutes.

Remove from heat. Cool soup slightly; puree in blender or food processor until smooth. Season with salt and pepper.

Reheat if necessary and serve sprinkled with mint and parsley. Serve warm or cold.

Makes 6 servings
Source: National Honey Board