Chilled Basil Tomato Red Pepper Soup

iVillage Member
Registered: 04-01-2004
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


 



  1. Preheat oven to 375°. Roast bell -pepper in oven until charred and soft, about 10 minutes. Peel and seed pepper and cut into chunks.
  2. Puree the bell pepper, tomatoes, tomato juice, chicken or beef stock, lemon juice, and sugar until well combined.
  3. Add the 10 basil leaves and continue pureeing until smooth.
  4. Cover soup and chill for 2 to 3 hours or overnight.
  5. Serve cold soup with a garnish of sour cream and chopped basil.
beach chair


 

Photobucket