Cool Corn and Spicy Red Pepper Soup

4 tablespoons unsalted butter

1 onion, finely chopped

4 garlic cloves, finely chopped

one 16oz package frozen corn kernels, thawed

one 16 oz jar roasted red peppers, undrained

1/2 cup salad croutons, plus more for garnish

1 tsp ground cumin

two 14 oz cans chicken broth

1/2 cup sour cream

salt and freshly ground pepper

hot sauce to taste

Directions:

In each of 2 medium sauce pans heat 2 tablespoons butter over medium low heat. Add half of the onion and garlic to each pain and cook, stirring frequently, until softened, about 7 minutes. Add the corn to one pan, and add the roasted red peppers with their brine along with the croutons and cumin to the other. Add 1 can of broth to each pan and bring to a boil. Reduce the heat and simmer both soups, stirring occasionally, for 20 minutes. Stir the sour cream into the corn soup.

Using a hand blender (unless you are me, then use you food processor) puree each soup in its pan; season to taste with salt and pepper. Season the red pepper soup with hot sauce to taste.

To serve, using two measuring cups, pour the soups simultaneously into opposite sides of each bow; top with croutons.