
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…