Chilled Basil Tomato Red Pepper Soup
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Chilled Basil Tomato Red Pepper Soup
| Thu, 07-31-2008 - 12:03pm |
Chilled Basil Tomato Red Pepper Soup
Makes 6 1-cup servings
Soup
1 large red bell pepper
2 lbs ripe tomatoes, cut in chunks
1 cup spicy tomato juice
½ cup low-fat, low-salt chicken or beef stock
1 tbsp lemon juice
Pinch of sugar
10 whole fresh basil leaves
Salt and pepper to taste
Low-fat sour cream for garnish
10 chopped basil leaves for garnish
- Preheat oven to 375°. Roast bell -pepper in oven until charred and soft, about 10 minutes. Peel and seed pepper and cut into chunks.
- Puree the bell pepper, tomatoes, tomato juice, chicken or beef stock, lemon juice, and sugar until well combined.
- Add the 10 basil leaves and continue pureeing until smooth.
- Cover soup and chill for 2 to 3 hours or overnight.
- Serve cold soup with a garnish of sour cream and chopped basil.


