1 large onion, chopped
4 red bell peppers, seeded and chopped
1 teaspoon olive oil
1 clove garlic, crushed
1 small red chile pepper, sliced
3 tablespoons tomato paste
4 cups defatted chicken or mild vegetable broth
1 lime (juice and peel), finely grated, some julienned
salt and black pepper
sugar, if desired
cilantro leaves, whole, optional
lowfat yogurt, optional
Cook the onion and peppers slowly in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally, until soft. (It will take longer if you remove the cover to stir.) Stir in the garlic, chile pepper and tomato paste. Add half the broth and bring to a boil. Cover and simmer for 10 minutes. Leave the soup to cool slightly. Remove the peels from the pepper if desired. Puree in a food processor or blender. Return to the pan and add the remaining stock, the grated zest and juice. Season with salt and pepper. Add a pinch of sugar if desired. Return the soup just to a boil. Serve at once. Garnish with lime julienne and cilantro. Offer a dollop of lowfat yogurt, plain or with fruit (peach).
Calories per c 92 Fat 2 g Fiber 4 g.
NOTE:
When onions are too potent, chop the onion and rinse in ice water. Drain and dry with paper towel. Air dry awhile then soften in the oil.
VARIATION:
Make a yellow bell pepper soup, replacing the tomato paste with cooked carrot puree (baby food). Attractive when red and yellow soup are served side by side in the same bowl.