I only have one word for this soup.  “Crack”.  Yep, it’s like crack.  Everyone loves it.  I even competed at the Solano County Fair with it and won first place!  Simple to make and best served cold, this soup is a great summertime dish that utilizes fresh, local ingredients.  And, talk about guilt-free eating.  It’s totally vegan.

ROASTED BELL PEPPER AND CORN CHOWDER

2 ½ pounds red bell pepper, seeded, ribbed and cut into slices
1 large red onion, cut into slices
2 large tomatoes, cored and quartered
4 ears of corn, dehusked, whole
6 cloves garlic
1 jalapeno, seeded, ribbed and diced
1 bundle flat leaf parsley
½ cup olive oil
2 teaspoons Kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon red pepper flake
16 oz. corn or vegetable stock

Preheat oven to 425 degrees.  Divide onion, corn, garlic, bell pepper, tomatoes, jalapeno and parsley between two…