Chilled Bell Pepper Soup
4 very large
red bell peppers
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces.
Heat 1 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.)
Heat 1 tablespoons oil in medium skillet over medium heat. Add bread; stir until toasted and brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.
*Chiffonade - To slice an herb or leafy vegetable into thin ribbons. This is easy to accomplish by stacking then rolling the leaves and slicing.
Per Serving: 168 Calories; 8g Fat (34.5% calories from fat); 1g Saturated Fat; 11g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 492mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
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