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

• 2 red bell peppers, seeded and quartered lengthwise
• 1 yellow bell pepper, seeded and quartered lengthwise
• 2 small zucchini, (8 ounces total), trimmed and quartered lengthwise
• 1 red onion, peeled and cut into 1/2-inch-thick slices
• 1 teaspoon extra-virgin olive oil
• 3 large vine-ripened tomatoes, (1 1/4 pounds), cored and chopped
• 1 clove garlic, peeled
• 1/2 teaspoon dried oregano
• 1 cup water
• 1/4 cup shredded basil leaves
• 1 tablespoon red-wine vinegar
• Salt & freshly ground pepper, to taste

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

• Make Ahead Tip: Cover and refrigerate for up to 2 days.