Yes, another Roasted Bell Pepper recipe, but a “Chilled” one this time. Those of you who regularly visit me must have already realized that I am fascinated with bell peppers.
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Another of my Mom’s recipe, which I have  always loved & will always hold close to my heart. It is my comfort food – a simple spinach soup, with all in a bowl & one dominant flavor of fried garlic, & this had always been all of our favorite.

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Happy Mother’s Day to all the beautiful MOMS out there!!  Indulge, Pamper yourselves & Have a Blast!

While I impatiently sat at the dentist’s office, leafing through the stack of magazines, I came across a name of a recipe, which became the inspiration of this Berry Soup. It was  some Chilled  Soup with Mint Vanilla Crisps. I do not recollect reading the recipe. Most of berry soups I looked elsewhere,  had cream or yogurt swirled into it, & somehow all those reminded me of a smoothie. I agree they are not the same, but the way the brain gets wired once, it is hard to let go.

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Tomato Bread Soup, also known as Pappa al Pomodoro, is one of the soups I really enjoy whether it be a chilly evening or in the summer when fresh tomatoes are in abundance. The Italians do not waste their breads. The stale breads either go to the soup or in a salad, which is really great for they have some great flavorful breads to start with. The  first time I had this soup was in an Italian Restaurant, & found it incredibly delicious. I had been wanting to make it since then, but it never happened. When I saw Suganya Tomato Bread Soup, I knew I had to do it at home now I had a recipe at hand.

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