This summery lycopene-rich soup uses sweet red bell peppers to their best advantage. Although it is good hot, we like this soup best chilled. Serve it with a salad and some crusty whole-grain bread... for a perfectly refreshing, chemo-friendly, light summer meal.
In a large bowl, toss the tomatoes and red peppers with 1 tablespoon of olive oil, salt, and pepper until coated with oil. Transfer to a baking sheet. Cook until the vegetables are browned in spots and tender, about 30 minutes.
Meanwhile, in a sauté pan, heat the remaining 1 tablespoon of olive oil. Add the onions and garlic, and cook until the onions have turned translucent, about 7-10 minutes. Add the coriander, and cook stirring for 1 minute. Turn off the heat and let sit until the roasted tomatoes and peppers are done.
Puree the onion mixture with the roasted tomatoes and pepper, along with ½ to 1 cup of water. Puree until smooth.
Let the soup sit at room temperature uncovered for about 30 minutes then chill in the refrigerator for at least 2 hours. Stir in lemon juice and chopped mint and serve cold.
If you like peppers but find them a little difficult to digest, roast just the tomatoes in step 2, and use the same method to prepare and skin the peppers as in our Marinated Roasted Peppers recipe.