RECIPE: Balsamic Red Pepper Soup
1 Cup Balsamic Vinegar
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
8 Roasted Red Peppers, cleaned
46 oz Tomato Juice
½ Cup Sugar
1 Tbsp. Salt
1 Gal. Heavy Cream
In a large pot, reduce the balsamic vinegar by half. While the vinegar is reducing puree the peppers, garlic and onion powders, sugar, salt, and tomato juice in 3 batches or whatever your blender will accommodate, adding the puree to the vinegar after each batch. When all of the peppers have been pureed and added to the vinegar, bring to a boil. Add the cream and simmer for about an hour or until the desired strength is achieved.
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