Chilled Roasted Vegetable Soup


2 red bell peppers

1 yellow bell pepper

1 large zucchini, quartered

4 large mushrooms

1 red onion, sliced

2 Tablespoons olive oil

3 large ripe tomatoes


2 cloves garlic, peeled

1/2 teaspoon dried oregano

1 cup water

1 teaspoon dried basil

2 Tablespoons balsamic vinegar

salt and pepper to taste

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat broiler. Broil red and yellow peppers, turning until skin is blackened on all sides, about 10 minutes. Cool and peel. Brush zucchini, mushrooms and onions with oil and broil 5 minutes, or until tender. In a food processor or blender, puree peeled red peppers, tomatoes, honey, garlic and oregano until smooth. Place in a bowl and add 1 cup of water, basil and vinegar. Chop zucchini, mushrooms, onions and peeled yellow pepper. Add all vegetables to soup. Season to taste and chill 30 minutes. Serves 4.