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
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
Prepare a grill or preheat the broiler.
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.
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.
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.
Per serving :
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.