Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 x Bell peppers, red, cored, seeded, and quartered lengthwise
- 1 x Bell pepper, yellow, cored, seeded and quartered lengthwise
- 2 sm Zucchini (1/2 pound total), trimmed and quartered lengthwise
- 1 x Onion, red, peeled and cut into 1/2-inch-thick slices
- 1 tsp Extra virgin olive oil
- 3 lrg Tomatoes, large, vine- ripened (1 3/4 lbs), cored and minced
- 1 x Garlic clove, peeled
- 1/2 tsp Oregano
- 1/4 c. Basil leaves, shredded
- 1 Tbsp. Vinegar, red wine Salt and pepper to taste
Direcciones
- Prepare a grill or possibly preheat the broiler. Grill or possibly broil bell peppers, skin-side towards the flame, till the skin is blackened, 5 - 10 min.
- Place in a paper bag and set aside for 15 min.
- Meanwhile, brush zucchini and onion slices with oil and grill or possibly broil till well browned and tender, about 5 min. 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 possibly blender, along with tomatoes, garlic and oregano; puree till smooth.Transfer to a bowl and stir in 1 c. waer, basil, vinegar and the reserved minced vegetables.
- Season with salt and pepper. Cover and chill till cold, about 30 min. The soup can be stored covered in the refrigerator for up to 2 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 6 servings | |
| Calories 54 | |
| Calories from Fat 10 | 19% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 425mg | 12% |
| Total Carbs 10.2g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.54g | 4% |
| Protein 1.93g | 3% |
