Roasted Red Pepper Soup
7 red bell peppers (2 ¾ pounds)
1 medium onion
1 small boiling potato
1 tablespoon olive oil (extra virgin)
1 teaspoon ground cumin
3 ½ cups water
2 cups broth (low sodium, fat free)
1 medium tomato
Accompaniment: lime wedges
Quick-roast and peel peppers. Chop onion.
Peel potato and cut into ¼-inch dice. In a 5-quart heavy
kettle heat oil over moderately high heat until hot
but not smoking and saute onion, potato, and cumin,
stirring, 5 minutes. Add roasted peppers, water and
broth and simmer, covered, 20 minutes, or until vegetables
are very tender.
While soup is cooking, peel and seed tomato.
Puree soup in batches with tomato in a blender
(use caution when blending hot liquids), transferring
to a bowl, and season with salt and pepper. Cool soup.
Chill soup, covered, at least 4 hours and up to 2 days.
Adjust seasoning. Yield 8 servings.
Serve soup with lime wedges.
Nutritional Information Per Serving
Fat 1.75 g
Protein 1.6 g
Carbohydrate 8 g
Sodium 144 mg