Red Pepper and Tomato Soup Recipe

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Ingredients:

Serving

3 tbsp olive oil
1 white onions or 1 yellow onion, chopped
6 big tomatoes , aproximately 1 1/2 kg (3 lb)
4 big red peppers, chopped thickly
3 garlic cloves, sliced thinly
1/2 chipotle chile in adobo
2 cups chicken or 2 cups vegetable stock
salt and pepper
1/4 cup sour cream or 1/4 cup natural yogurt
2 tbsp parsley, finely chopped

Directions:

Put a non aluminum big pot over medium heat and heat the olive oil.
Add the onion and cook for 3 or 4 minutes until softened.
Reduce the heat to medium low and add the tomatoes, peppers, garlic, chile and stock.
Cover parcially and cook 20 minutes, until vegetables are soft.
Remove from heat.
In a blender or food processor make a puree with the vegetables.
Strain the puree and discard the remaining solids.
Season with salt and pepper.
Let cool to room temperature, cover and refrigerate for at least 4 hours until its very cold.
When served, garnish the soup with a tablespoon of sour cream or yogurt and parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	278.71 Kcal (1167 kJ)
Calories from fat	179.96 Kcal
		% Daily Value*
Total Fat	20g	31%
Cholesterol	74.75mg	25%
Sodium	93.97mg	4%
Potassium	376.57mg	8%
Total Carbs	7.74g	3%
Sugars	3.93g	16%
Dietary Fiber	2.19g	9%
Protein	15.77g	32%
Vitamin C	107.4mg	179%
Iron	1.1mg	6%
Calcium	37.3mg	4%

Amount Per 100 g
Calories	140.79 Kcal (589 kJ)
Calories from fat	90.9 Kcal
		% Daily Value*
Total Fat	10.1g	31%
Cholesterol	37.76mg	25%
Sodium	47.47mg	4%
Potassium	190.22mg	8%
Total Carbs	3.91g	3%
Sugars	1.99g	16%
Dietary Fiber	1.11g	9%
Protein	7.96g	32%
Vitamin C	54.3mg	179%
Iron	0.5mg	6%
Calcium	18.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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