My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. 
Gingered Red Pepper and Tomato Soup (Meat/Pareve)
serves 10-12 people
3 tablespoons extra virgin olive oil
3 onions, sliced
5 cloves garlic, chopped
2 inch piece of fresh ginger, chopped
7 large red peppers, seeds removed and cut into large pieces
2 large tomatoes, chopped
1 35-ounce can of whole peeled tomatoes
4 cups chicken/vegetable stock
bunch of basil leaves
white pepper & salt
1 tablespoon honey
Heat oil in a large pot. Add onions and cook on medium heat until onions are translucent, about 8 minutes. Add garlic and ginger and cook another 3 minutes. Add peppers, tomatoes, canned tomatoes and stock and bring to a boil. Add basil and reduce heat to simmer for 45 minutes. Let cool slightly. Using an immersion blender, purée the soup until completely smooth. Strain the soup in batches using a sieve with small holes, pressing the mixture as you go. Add white pepper and salt to taste. Add one tablespoon honey. Serve hot or chilled.