Recipe: 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.