• 1 tablespoon olive oil
• 1 1/2 cups Birds Eye® Pepper Stir-Fry
• 1 teaspoon minced garlic
• 1 can (28 oz) diced tomatoes, undrained
• 12 ounces low sodium tomato juice
• 2 teaspoons red wine vinegar
• 1 pinch sugar
• 1 bag (12 oz) Steamfresh® Super Sweet Corn, cooked according to package directions

1. Heat olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add pepper stir fry and garlic and cook until soft, about  5 minutes. Remove from heat and let cool
2. Add peppers and tomatoes to the bowl of a food processor. Blend until smooth.
3. Pour pureed tomatoes into a large saucepan. Add tomato juice, red wine vinegar, sugar and corn. Bring to a boil, reduce heat, cover and simmer 15 minutes. Season with salt and pepper, if desired.

For a spicy kick, add hot sauce to soup. This soup is also delicious served cold on a hot summer day.