Cold Roasted Red Pepper Soup from Healthy Diabetic Recipes

Cold Roasted Red Pepper Soup Recipe

Recipe Ingredients:

1/2 cup chopped onion
1 tsp olive oil
1 lb red bell peppers - (2 or 3), roasted, peeled,
seeded, and chopped
3 1/4 cups canned reduced-sodium chicken broth
1/2 cup plain low-fat yogurt
1/2 tsp salt
4 sprigs fresh basil, (optional)

Recipe Instructions:

Saute the onion in the olive oil in a medium saucepan. Add the peppers and broth; simmer for 15 minutes.

Puree in a blender or food processor until smooth. Cool; stir in the yogurt and salt; chill well.

At serving time, garnish the soup with fresh basil sprigs, if desired.

This recipe yields 4 servings. Serving size: 1 cup.

Exchanges Per Serving: 1/2 Monounsaturated Fat, 1/2 Starch.

Nutrition Facts: Calories 73; Calories from Fat 33; Total Fat 4g; Saturated Fat 1g; Cholesterol 3mg; Sodium 404mg; Carbohydrate 9g; Dietary Fiber 1g; Sugars 6g; Protein 5g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2001"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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