Red Pepper Soup

4 roasted red peppers, pureed
3 tablespoons VOGUE CHICKEN base
2 tablespoons VOGUE ONION base
1 and 1/2 cup water
1-cup cream or 1 cup yogurt and milk blend

Blend mixture in blender or food processor till pink. Then pour into medium sized saucepan. Heat cold mixture slowly on low flame for about 5 minutes, stirring occasionally. Serve immediately. You may garnish with fresh parsley or cucumber wedges.