Ingredients:

• 1 TBS butter or oleo
• 1 small onion, chopped
• 3 sweet red bell peppers
• 2 cups chicken broth
• ¼ tsp. Salt
• ½ tsp. White pepper
• 1 TBS red wine vinegar
• ½ cup sour cream
• fresh basil as garnish (optional)

• Roast or grill red peppers so that they blister.
• remove the skin and the seeds of the peppers
• Melt butter or oleo over medium heat in large saucepan
• Add onion and cook only until soft
• Add peppers and broth and allow mixture to come to a boil
• Reduce heat, cover and simmer for no more than 10 minutes.
• remove from heat and let soup cool slightly.
• Put mixture in food processor (many people like it better chunky. If you would rather leave it chunky, just cut your peppers into 1 inch pieces)
• Season with salt and pepper
• Using a wire whisk, mix in vinegar and sour cream, until it reaches the texture you want.
• Cover and refrigerate until well chilled.
• Serve in chilled bowl with optional base as a garnish.