Chilled Roasted Red and Yellow Pepper Soup With Avocado Salsa - 12g Carbs, 2g Fiber
From: The South Beach Diet (Phase 1)
A Cool and Refreshing Soup
Chilled soups are a real tonic on a warm-weather day. When the
temperature rises, enjoy this refreshing roasted red and yellow
pepper soup as a first-course or a light lunch served with a
green salad and some grilled shrimp or sliced grilled chicken.
This stunning soup is surprisingly quick and simple to make. Using
roasted red and yellow peppers from a jar is convenient, but when
you have a little more time, try roasting or grilling your own for
a deeper, smoky flavor.
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Servings: 4
--> Soup
1 Tbsp extra-virgin olive oil
1 large onion, chopped
1/4 tsp salt
2 cups lower-sodium chicken broth
2 roasted yellow peppers (from a jar), rinsed
1 cup low-fat OR nonfat plain yogurt
2 roasted red peppers (from a jar), rinsed
--> Salsa
1/2 small avocado, finely chopped
1 Tbsp chopped fresh cilantro
1 1/2 tsp fresh lime juice
--> For the soup
n a medium nonstick skillet, heat oil over medium heat; add onion
and salt. Cook, stirring occasionally, until onion is softened, about
5 minutes. Add broth, bring to a boil, and simmer for 3 minutes; transfer
to a medium bowl to cool.
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; puree until smooth. Transfer yellow pepper
puree to a covered container and refrigerate until chilled, about
30 minutes. Rinse blender and transfer remaining broth mixture to
it. Add red peppers and remaining 1/2 cup yogurt; puree until smooth.
Transfer red-pepper puree to another covered container and refrigerate
until chilled, about 30 minutes.
--> For the salsa
While soups are chilling, combine avocado, cilantro, and lime juice in
a small bowl.
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.
Servings: 4
Serving Size: 1 cup
Nutrition per Serving:
160 Calories, 9g Fat, 1.5g Sat, 290mg Sodium, 7g Protein, 12g Carbs, 2g Fiber
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