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Mexican Roasted Tomato Pepper Soup
Ingredients
  • 4 large Jimmy Nardello peppers (or 2 red bell peppers) sliced lengthwise, seeds/pod removed
  • 2 jalapenos sliced lengthwise, seeds/pod removed
  • 1 ½ lbs fresh ripe tomatoes, sliced in half (I used Campari)
  • 4 small cloves of garlic
  • ½ t Kosher salt
  • a few shakes black pepper
  • ¼ t cumin
  • 1 cup vegetable broth
  • 2 shakes liquid smoke
  • salt/pepper to taste
Steps
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