Fire-Roasted Tomato Soup

• 2 can(s) (28-ounce) roasted tomatoes
• 1/2 cup(s) cucumber, peeled, seeded, and diced
• 3 tablespoon(s) olive oil
• 1/2 cup(s) finely chopped yellow onion
• 3 clove(s) garlic, minced
• 1/4 cup(s) orange juice
• 1 large red bell pepper, finely chopped
• 1/4 teaspoon(s) fresh-ground black pepper
• 1/4 teaspoon(s) hot-pepper sauce, such as Tabasco
• 1 tablespoon(s) minced fresh parsley
• 1/2 cup skim milk
• 1/2 cup(s) heavy cream

Directions

1. In a blender, add the tomatoes and 1/4 cup cucumber and puree until smooth. Set aside. In a large saucepan over medium-high heat, heat olive oil. Add the onion and cook until translucent -- about 4 minutes. Reduce heat to medium, stir in the garlic, and cook for 2 minutes. Slowly add pureed tomato mixture, orange juice, bell pepper, and black pepper and stir to combine. Continue to cook for 35 minutes. Remove from heat and stir in the hot sauce, parsley, milk and cream. Serve hot, garnished remaining cucumber.