Red Bell Pepper Soup

Extra-virgin olive oil to taste
1 medium onion, chopped
1/2 of a small jalapeno (more to taste), seeded, de-veined, and minced
1 garlic clove, minced
15 ounces of roasted red bell peppers
1 cup of tomato juice
1 3/4 cups of vegetable broth
1/2 teaspoon of minced fresh marjoram or 1/4 teaspoon of crushed dried marjoram
Salt to taste
Freshly ground black pepper to taste
1/4 cup of sour cream
1 green onion, thinly sliced

Put the oil in a saucepan and heat over medium flame. When the oil is hot, saute the onion, the jalapeno, and the garlic until they're tender.

Process the onion mixture, the red bell peppers, and the tomato juice in a food processor until all is smooth.

Return the mixture to the saucepan and add the broth and the marjoram.

Heat to the boil. Reduce the heat and simmer, covered, for 15 minutes.

Season to taste with salt and pepper.

Serve the soup warm or in the summer it's great chilled.

Top each serving with a dollop of sour cream and a sprinkling of green onion slices.