This quick, healthy and light go-to family meal or starter that everyone will love. There’s the fresh taste of all the salsa herbs as they simmer in the broth, and the surprising crispy crunch of tortilla. Serve this simmery goodness hot in the winter and cool in the summer. It’s a perfect light soup for just you or a crowd. Delicious. For a dairy free choice, just replace the sour cream with your favorite dairy free option.

1 organic red bell pepper, cored, seeded and chopped

1 small organic red onion

2 stalks of organic celery, chopped

1 jar GourGanics spicy or mild salsa

1 can (14 ounces) organic diced tomatoes

1 cup organic sour cream for garnish

½ cup or so organic tortilla chips, crushed

3 organic scallions chopped for garnish

1 cup organic veggie stock

In a large bowl, combine the red bell pepper, onion, and celery; set aside. In a food processor add 1 can of tomatoes, jar of salsa and half the chopped vegetables. Pulse the mixture until smooth. Add the pureed vegetables to the bowl of chopped vegetables. Taste for seasoning and add more salt, if you like.

For Hot soup: add cup of veggie broth, simmer and ladle into bowls and add a spoonful of sour cream and scallions and a handful of crumbled tortilla chips.

For cold soup: Transfer to a container and refrigerate for at least 2 hours or for as long as overnight. Ladle into bowls and add a spoonful of sour cream and scallions and a handful of crumbled tortilla chips.