1 cup jarred roasted bell peppers, rinsed and drained
3/4 cup orange juice
1/4 cup dry sherry
2 tablespoons red wine vinegar
1 tablespoon minced garlic
Salt and pepper
1/4 cup finely shredded Gruyere
In a blender, combine all ingredients except salt, pepper, and cheese. Pulse until smooth. Transfer soup to a medium saucepan and bring to a simmer, stirring occasionally. Season, to taste, with salt and pepper. Ladle soup into 2 bowls. Sprinkle cheese over top and serve.