Mediterranean Grilled Vegetable Soup (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Mediterranean Grilled Vegetable Soup

http://www.eatingwell.com/recipes/mediterranean_grilled_vegetable_soup.html

From EatingWell:  July/August 1993

Whirl grilled bell peppers, zucchini and onion in a food processor with some vine-ripened tomatoes in this smoky gazpacho-like soup. Make it a meal: Serve with Pan Bagna for a delightful warm-weather Mediterranean meal.

6 servings, about 3/4 cup each | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Prepare a grill or preheat the broiler.
  2. Grill or broil bell peppers, skin-side toward the flame, until the skin is blackened, 5 to 10 minutes. Place in a paper bag and set aside for 15 minutes.
  3. Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes. Chop coarsely and set aside.
  4. 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 water, basil, vinegar and the reserved chopped vegetables. Season with salt and pepper. Cover and refrigerate until cool, about 30 minutes.

Nutrition

Per serving : 56 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 2 g Protein; 3 g Fiber; 59 mg Sodium; 480 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable

Tips & Notes