Ingredients
1 tbsp unsalted butter
1 onion, chopped
2 garlic cloves, minced
4 ounce diced pimientos
1 pound fresh tomatoes
1 (14.5 ounce) can chicken broth or stock
1/2 - 1 tsp chili powder
1/2 tsp paprika
1 lime, cut into wedges
Salt and freshly ground black pepper

Directions
1. In a large pot, melt the butter over medium heat.
2. Saute the onion and garlic until soft.
3. Add in the tomatoes and pimientos. Cook over low-medium heat, for about 10 minutes, covered with the lid.
4. Add the chicken broth, chili powder and paprika. Cook for 5-10 minutes.
5. Puree the soup in a food processor or blender. Season with salt and pepper.
6. Squeeze the lime on the top. Serve.