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Red Pepper Tomato Soup -- e-w

Source of Recipe

Cooking for 2 - 2006 – J. Shapton; Tustin, CA
Red Pepper Tomato Soup e-w
Yield: 5 cups

2 medium sweet red peppers
2 c. water 10 plum tomatoes
1 Anaheim pepper, seeded and chopped *(wear protective gloves and avoid touching face)
2 garlic cloves, minced
1 c. chicken broth
2 T. rice wine vinegar
2 T. minced fresh basil
1/2 c. shredded part-skim mozzarella cheese

Broil red pepper 4-in. from heat until skins blister. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers

In a large saucepan, bring water to a boil. Add tomatoes cover and boil for 3 minutes. Drain and immediately place tomatoes in ice water. Drain and pat dry. In the same pan, combine the roasted peppers, tomatoes Anaheim pepper and garlic. Stir in broth and vinegar; heat through. Stir in basil. Cool slightly.

In small batches, puree soup in a blender. Return to pan and heat through. Garnish with cheese.

One 1-cup serving equals: 80 calories…2 gm fat (1 gm saturated)…7 mg cholesterol…253 sodium…11 gm carbohydrate…3 gm fiber…5 gm protein ++++ Exchanges: 2 vegetable…1/2 meat ++++ WWP: 1