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Mediterranean Grilled Vegetable soup




Source of Recipe


South Beach Diet






List of Ingredients



• 2 red bell peppers,cored,seeded and quartered lengthwise
  
• 1 yellow bell pepper,cored,seeded and quartered lengthwise
  
• 2 small zucchini(1/2 lb. total),trimmed and quartered lengthwise
  
• 1 red onion,peeled and cut into 1/2-in. thick slices
  
• 1 tsp olive oil
  
• 3 large vine-ripened tomatoes(1 1/4 lbs.),cored and chopped
  
• 1 clove garlic,peeled
  
• 1/2 tsp dried oregano
  
• 1/4 cup shredded basil leaves
  
• 1 Tbsp red-wine vinegar
  
• Salt and freshly ground black pepper to taste.
  






Instructions



1. Prepare a grill or preheat the broiler. Grill or broil bell peppers,skin-side toward the flame,until the skin is blackened,5-10 min. Place in a paper bag and set aside for 15 min.
   
2. Meanwhile,brush zucchini and onion slices with oil and grill or broil until well browned and tender,about 5 min. Chop coarsely and set aside.
   
3. Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. Place the red peppers in a food processor or blender,along with tomatoes,garlic and oregano;puree until smooth. Transfer to a bowl and stir in 1 cup water,basil, vinegar and the reserved chopped vegetables. Season with salt and pepper. Cover and refrigerate until cool,about 30 min.(The soup can be stored,covered,in the refrigerator for up to 2 days.)
   
4. 6 servings