2 roasted red peppers, charred and peeled and coarsely chopped
1 c. chicken stock
1 c. seeded, chopped tomatoes
1/2 c. diced potatoes
1 clove garlic
1/4 c. sour cream
1 dash red pepper sauce
Salt and pepper to taste

Simmer peppers, chicken stock, tomatoes, garlic, and potatoes until tender. When tender, puree in blender or food processor. Return liquid to pot - DO NOT COOK FURTHER. Add 1/4 cup sour cream, red pepper sauce and salt and pepper to taste. Serve with dash of sour cream and piece of parsley. Can be served hot or cold.

To roast red peppers: Rub them with olive oil, then broil 6 inches from heat until charred and black, takes about 10-12 minutes. After charred, put them in a paper bag and seal tight for 15 minutes. They'll peel easily now.