Florida Sweet Bell Pepper Soup

1/4 cup olive oil
4 large Florida bell peppers, stem, ribs and seeds removed and discarded; flesh diced
1 medium Florida potato, diced
1 small onion, roughly chopped
1/2 tsp. kosher salt; more to taste
1 generous pinch red pepper flakes
11/2 cups simmering low sodium vegetable stock; more if needed
Light sour cream, for garnish
4 small sprigs fresh Florida dill

In a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt and red pepper flakes. Cook, stirring, for 1 to 2 minutes. Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour. Remove from heat.

Transfer to a blender or food processor and puree in batches, or puree thoroughly with a hand immersion blender. Force the pulp through a coarse sieve or a food mill. Transfer to a saucepan and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings.

Serve warm or cold, garnished with a dab of sour cream and a sprig of dill.

Florida Three Pepper Salad

1 red Florida sweet pepper, cored and seeded
1 yellow Florida sweet pepper, cored and seeded
1 orange Florida sweet pepper, cored and seeded
1 small sweet onion, peeled
1/4 cup chopped fresh Florida parsley or fresh basil leaves
Kosher salt and freshly ground black pepper, to taste
1 Tbsp. rice vinegar
1 Tbsp. sesame oil
1/4 cup (2 ounces) crumbled feta cheese

Toast cumin seeds in small, heavy skillet until browned. Do not burn. When they start to crackle, remove from heat, shaking skillet. Combine all ingredients. Blend well and chill