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From The Great Ranch Cookbook by Gwen Ashley Walters
The answer is yes. This does taste as interesting as it sounds. What a unique idea, too. Great for those parched, sun-drenched southwestern summer days, this soup is delightfully refreshing. Just so you don't forget that it is a southwestern dish, there is a nice little heat kick in the aftertaste. It's a lovely icy-pale yellow color with splashes of red and green peppers. Make the soup the day before you plan to serve it to give the flavors time to harmonize.
1/2 cup chopped yellow bell peppers
Place first nine ingredients (yellow bell pepper through white pepper) in a food processor or blender and puree. Pour into a mixing bowl and add brown sugar and stir. Refrigerate (can be prepared 1 day in advance). To serve, ladle 6 ounces into a chilled soup cup and sprinkle with red and green bell peppers, cucumber and cilantro.