Romesco Soup (Red Pepper Soup)

It's vegan!  It was very good and that's a tough call for me.  I do not like onions and bell peppers!

Romesco Soup  (taken from "All Animals," magazine of the HSUS)

3 Roasted Red Bell Peppers
3 pieces bread (crusts removed)
1 white onion
1 tomato
4 cloves garlic
1/2 cup golden raisins
1/2 cup toasted almonds
1/2 cup toasted hazelnuts
1 1/2 tsp Paprika
1/4 tsp Red pepper flakes
1 ancho chili
2 tbsp EVOO
1 tbsp Sherry vinegar

1. In a small bowl, add about 4 cups boiling water.  Add raisins and chili and let soften. (about 1/2 hour)  DO NOT throw out water.
2. In a large skillet or pan, Saute diced onion, 2 cloves garlic, paprika and red pepper flakes in the EVOO until onions are tender.  About 2-5 minutes.
3. Add bread and saute until toasted (about another 5 min).
4. Place sauteed mixture in blender and add roasted peppers and tomatoes.  Blend until smooth, using a small water from raisins/chili to smooth if necessary.
5. Add raisins, chili, sherry vinegar, remaining garlic and nuts to blender; blend again until smooth.
Note : at this point you can save it, freeze it, or use it as a sauce for other things.  The beauty of this recipe is this versatility!
6. Return mixture to the cooking pan and heat thoroughly on low heat.  Stir in more reserved water from the raisins to smooth soup.