I have usually appreciated the sweetness of red peppers. Growing up with a Hungarian grandmother I learned to love red peppers. Recently I have had conferences in Budapest and Cairo. In Budapest I brought home quite a wonderful collection of paprika which I have been using in my recipes this week. But I also did get some hot paprika, which reminded me of Cairo where I did enjoy hot tomato soup with lime. Finding an Egyptian tomato soup online which was inspired by the same experience (http://worththewhisk.com/2009/06/17/egyptian-tomato-soup/) I am adapting it to feature my fire roasted peppers instead of pimentos. Unlike my more cumbersome written recipes this one is much easier thanks to the recipe from which I am adapting.

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