Chilled Bell Pepper Soup
Serve as a starter for any summer meal.

Servings: 4

• 4 very large red bell peppers
• 2 tablespoons olive oil
• 1 onion, cut into small chunks
• 3 cups plus fat skimmed chicken stock or canned fat-free chicken broth
• 1/8 teaspoon dried crushed red pepper

• 1 1/2 cups of 1/2-inch French bread cubes
• Fresh basil leaves, cut in ribbons (chiffonade)*

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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