photo © 2012 chelseaw. All rights reserved.

Red Pepper Tomato Soup

The rain arrived here last night too and I am not sure why but for my it’s felt like it has been for a few days already. I have been read­ing about Hur­ri­cane Sandy every fif­teen min­utes and think­ing about what it must be like to be in cold North­east Novem­ber with so much water out­side. And think­ing about the strange­ness after storms pass when every­thing is in a new place and looks so scrubbed and bro­ken. I got a good list of places to help this morn­ing so if you can help go ahead and do it…

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Occupy Sandy Donations

Red Hook Recovers

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Asto­ria Recovers

Brook­lyn Based: How to Help

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Rock­away Relief

Food Not Bombs: Sandy Relief

The Week: How to Help

Art in Amer­i­can: Chelsea Gal­leries Hit Hard by Storm Sandy

Free Show­ers and Exer­cise at New York Sports Clubs

I hope it warms you up to read about it. So, send­ing lots of love to all you out there on the East Coast..and if I were there maybe we could lay out a pic­nic blan­ket on the liv­ing room floor and eat this soup together. This soup is what hap­pened at the end of my CSA box. I have been look­ing at the last red toma­toes and pep­pers in my house for too long really (maybe two weeks) and finally yes­ter­day in the thick fog I made this. I ate it  for lunch with thick slices of toast and warm goat cheese.

1 yel­low onion chopped fine

2 crushed cloves of garlic

1 lb tomatoes

3 sweet peppers

1 quart chicken stock

Salt

Olive Oil

 

Broil the toma­toes and pep­per until the pep­pers are black­ened and the toma­toes are burst­ing. Mean­while saute the gar­lic and onions in olive oil. Add the chicken stock and bring to a sim­mer. When the toma­toes and pep­pers are done broil­ing let them sweat by putting them in a bowl with a lid on it for 10 min­utes. Run the pep­pers under cold water remov­ing the skin, seeds, and stem. Chop the pep­pers into small­ish pieces and add the toma­toes and pep­pers to the soup. Cook for 20 min­utes on low. Blend and serve!