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MEDITERRANEAN GRILLED VEGETABLE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Bell peppers, red -- cored,
-seeded, and quartered
-lengthwise
1 Bell pepper, yellow -- cored,
-seeded and quartered
-lengthwise
2 sm Zucchini (1/2 lb. total)
-trimmed and quartered
-lengthwise
1 Onion, red -- peeled and cut
-into 1/2-inch-thick slices
1 t Olive oil
3 lg Tomatoes, large, vine-
-ripened (1 3/4 lbs) -- cored
-and chopped
1 Garlic clove -- peeled
1/2 ts Oregano
1/4 c Basil leaves -- shredded
1 tb Vinegar, red wine
Salt and pepper to taste
Prepare a grill or preheat the broiler. Grill or
broil bell peppers, skin-side towards the flame, until
the skin is blackened, 5 to 10 minutes. Place in a
paper bag and set aside for 15 minutes.
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.
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 1 cup waer,
basil, vinegar and the reserved chopped vegetables.
Season with salt and pepper. Cover and refrigerate
until cool, about 30 minutes. The soup can be stored
covered in the refrigerator for up to 2 days.
Per serving: 56 cal; 2 g protein; 1 g fat; 11 g carb;
12 mg sod; 0 mg chol
Eating Well, July/August 1993/MM by DEEANNE
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