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. Source: EatingWell Magazine, July/August 1993

Marie Piraino


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

60 calories; 1.3 g total fat; 0.2 g saturated fat; 59 mg sodium. 501 mg potassium; 11.7 g carbohydrates; 3 g fiber; 6 g sugar; 2.3 g protein; 3450 IU vitamin a iu; 152 mg vitamin c; 45 mcg folate; 34 mg calcium; 1 mg iron; 29 mg magnesium;

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Rating: 4 stars
Terrifically light soup I'm picky about soup but I really like this one. I did have to make some modifications. I used 2-15oz cans fire roasted tomatoes and I broiled the veggies instead of grilling them. I had fresh herbs from my garden so I used those. I also used 5 small garlic cloves which I roasted wrapped in foil along with the veggies. It came out terrific! I prefer it hot but it's good chilled too. Next time I'll try it with the grilled veggies! Pros: Versatile wonderful flavor Read More