Chilled Roasted Pepper and Tomato Soup

Ingredients

• 1 large avocado chopped
• 2 tablespoons cider vinegar 
• 1  cucumber seeded chopped
• 2 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves chopped
• 0.3 teaspoon pepper freshly ground
• 0.3  purple onion chopped
• 3 medium size bell peppers red
• 0.3 teaspoon salt 
• 2.5 cups vegetable juice 
• 2 tablespoons vegetable oil 

Equipment

• baking sheet
• aluminum foil
• ziploc bags

Directions

1. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
3. Process peppers, vegetable juice, and next 5 ingredients until smooth; chill.
4. Serve with avocado, next 3 ingredients, and, if desired, minced jalapeo and lime wedges.
5. Note: For testing purposes only, we used V-8 juice for vegetable juice.