Mediterranean Grilled Vegetable Soup

Mediterranean Grilled Vegetable Soup

1 Review
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

  • Active

  • Ready In

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

Nutrition information

  • Per serving: 60 calories; 1 g fat(0 g sat); 3 g fiber; 12 g carbohydrates; 2 g protein; 45 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 3450 IU vitamin A; 152 mg vitamin C; 34 mg calcium; 1 mg iron; 59 mg sodium; 501 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable

Reviews 1

July 07, 2013
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By: EatingWell User
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