Roasted Pepper and Tomato Soup
January, 2005

Serves 8 / This flavorful, nutrient-dense soup excels in the summer months but works fine any time of year if made with organic peppers and tomatoes. Just be sure to choose the ripest, brightest veggies to get the most antioxidant punch. TIP: To save time, this can be made ahead and reheated before the party.


2 tablespoons nonfat plain yogurt
2 tablespoons low-fat cottage cheese
4 red bell peppers
4-6 large tomatoes, halved horizontally, seeds removed
1 tablespoon olive oil
1 small yellow onion, roughly chopped
2 cloves garlic, chopped or pressed
1/4 cup dry white wine
1/2 cup low-sodium vegetable broth
2 tablespoons balsamic vinegar
6 fresh basil leaves, plus 8 small leaves for garnish
Salt, to taste

1. Blend yogurt and cottage cheese in a food processor until smooth. Reserve.
2. Preheat broiler. Arrange whole peppers and tomatoes, cut side down, on a foil-lined baking sheet and broil about 20 minutes, turning peppers regularly, until skins are black. Remove from heat and cover with foil. When cool enough to handle, slice peppers in half; discard seeds from peppers and skins from peppers and tomatoes. Add peppers, tomatoes, and all pan juices to food processor with yogurt mixture.
3. Heat olive oil in medium-hot sauté pan, then add onion. Cook until translucent, then add garlic, wine, and broth. Reduce liquid by half. Add mixture to food processor. Add balsamic vinegar and 6 fresh basil leaves. Process until smooth, scraping sides as necessary. Season with salt. Serve hot, garnished with small basil leaves.


PER SERVING: 54 cal, 31% fat cal, 2g fat, 0g sat fat, 0mg chol, 2g protein, 8g carb, 2g fiber, 23mg sodium