2 med. onions, coarsely chopped6 or 7 lg. red peppers, seeded and coarsely chopped
3 garlic cloves, coarsely chopped
1 tbsp. butter, butter or oil
1/3 c. chicken broth
1/3 to 1/2 c. water
Yogurt (optional)
Nonfat sour cream, (optional)

Saute onions until quite soft but not brown. Add peppers, garlic, broth and cook covered, stirring often, until peppers are soft (15 to 25 minutes). Add water and place into blender. Puree.

Serve hot or cold, stirring in additional broth or some yogurt to adjust thickness of the blend. The soup can be topped with sour cream and chopped chives.