Chilled Red & Yellow Pepper Soup With Avocado Salsa |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Great summer soup from The South Beach Diet web site. Ingredients:
1 tablespoon extra-virgin olive oil |
1 large onion, chopped |
1/4 teaspoon salt |
2 cups reduced-sodium chicken broth |
2 roasted yellow peppers, rinsed (from a jar) |
2 roasted red peppers, rinsed (from a jar) |
1 cup low-fat plain yogurt |
1/2 small avocado, finely chopped |
1 tablespoon chopped fresh cilantro |
1 1/2 teaspoons fresh lime juice |
Directions:
1. For the soup: In a medium nonstick skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.
2. Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
3. Place half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1⁄2 cup of the yogurt; purée until smooth.
4. Transfer yellow pepper purée to a covered container and refrigerate until chilled, about 30 minutes.
5. Rinse blender and transfer remaining broth mixture to it. Add red peppers and remaining 1⁄2 cup yogurt; purée until smooth.
6. Transfer red pepper purée to another covered container and refrigerate until chilled, about 30 minutes.
7. For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro, and lime juice.
8. To serve the soup, simultaneously ladle a generous 1⁄2 cup of the yellow pepper soup and a generous 1⁄2 cup of the red pepper soup into each of 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.
|
|