TOMATO SOUP

OK, I USE A JALAPENO IN THIS BUT TRUST ME, IT'S NOT HOT!

INGREDIENTS

4 Shallots - minced

6 peeled garlic cloves - minced

3 tablespoons olive oil

1 tsp sea salt

1 tsp fresh ground pepper

1 large box ( organic ) chicken stock ( or vegetable stock if you are a vegetarian )

6 large beefsteak tomatoes - cubed ( cut out stocks )

1 med sweet potato - peeled and cubed

1 medium jalapeno pepper - cubed

1 yellow medium pepper ( mild ) - cubed

chopped basil to garnish

1 large sauce pan

Blender

Heat oil in large sauce pan and brown the shallots, garlic, with salt and pepper. When this is done, pour in the chicken stock and the rest of the ingredients.  Bring to boil and reduce to simmer cooking until the tomatoes and potato is soft.  Turn heat off and allow to cool.  Blend all the ingredients into liquid form. Return to heat on simmer until soup is somewhat thick.

Before serving - sprinkle with chopped basil as garnish.