Yield: Yields 9 cups.
I like to serve this soup with a drizzle of extra-virgin olive oil and a splash of really flavorful vinegar on each serving. It’s also delicious served cold, and it can be garnished with a few cooked shrimp, a mound of crabmeat, or a bit of goat cheese.
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I made this soup many years ago. And, included all listed ingredients, followed instructions, and it was delicious! I roasted the peppers in the oven until becoming charred.
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