Chilled Red Pepper Soup - Slow Cooking Thursday Crockpot Challenge

This was from the June 2008 issue of Family Circle magazine, page 202. Click here for the recipe.

First, you should really like red peppers, and you may not be as fond of them for awhile after trying this. And you better have a strainer ready. It sounded promising, but it looks like ultimately what's left over will go down the drain, hopefully not clogging it.

Despite the Kitchen Aid immersion blender, there were still sticks of rolled pepper skin found hidden the next day. Ick. It is supposed to be served chilled overnight. Do that, as warm it tastes awful - awful!. I strained it and will try a little again later today...third time's the charm, right? But I'm not optimistic and I won't be adding this to my recipe notebook.