Tomato soup

Submitted by Yianni -homemade recipe

2 lbs. of fresh tomatoes diced
5-6 course chopped Japanese sweet peppers (1 jalapeno & 1 red bell pepper as substitute)
1 cup water
2 Tbsp season salt
2 Tbsp dried oregano
½ Tbsp granulated onion
½ Tbsp granulated garlic (or 1 fresh garlic clove minced)
¼ Tbsp cumin
¼ Tbsp paprika
¼ Tbsp cayenne pepper
 
Add all ingredients to pot and place on high heat.
Once liquid begins to boil cover pot and reduce heat to medium until solids in the tomato break down (about 15 - 20 minutes).
Let contents cool.
Place contents into blender or food processor and blend for at least 60 seconds.
Strain the remaining solids away.
Store soup for up to 1 week in fridge or freeze for 2 months.

Serve with toasted sourdough bread. Add cheese and or sour cream as garnish.