I've often said I think cayenne pepper is about 10x more potent than black pepper. Just my theory, but a long-held one. You'd think by now I'd have learned to be more careful with it.
The recipe below turned out so good. . .except for the level of heat. I'm sure most people would be fine with it, but it didn't want the heat-spiciness to be the main factor, Tomato Bisque should be all about the vegetables, tomatoes and cream.
So, after a couple bowls of it the original way, today I decided to fix it. I added a can of plain, diced tomatoes, 1T basil pesto and 1-2T of a strong, syrupy, dark balsamic vinegar.
Now it's the way it's supposed to be. Mmmm. Go easy on the cayenne pepper! 😉 Lin
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