Cold and Creamy Roasted Red Pepper Soup

Directions

1. In a large soup pan, add the oil over medium-high heat and sauté the onion, potato and cumin for 6 minutes.
2. Add the roasted peppers, water and the broth to the pan and bring to a boil.
3. Reduce the heat and simmer the mixture, covered, for 18 minutes.
4. Using a hand held mixer, puree the soup until smooth and then season to taste with salt and pepper.
5. Remove the soup from the heat and allow to cool before placing in the refrigerator, covered, for at least 4-1/2 hours until chilled.