A cold soup that gets raves from guests even though it is low cal.

Ingredients

3	red bell peppers
1 1/2	cups chicken broth
1/4	cup lime juice
3	green onions (ends trimmed), finely chopped
3	Roma tomatoes, cored and diced
2	bell peppers, yellow and green (or 2 of 1 color), small (about 1/2 lb. each), stemmed, seeded, and diced
1	Salt and pepper

Directions

1. Cut red peppers in half lengthwise and lay cut side down in a foil-lined 10- by 15-inch baking pan. Broil 4 to 6 inches from heat until skins are charred, about 10 minutes. Cover with foil and let stand until peppers are cool. Pull off and discard skins, seeds, and stems.
   
   
2. In a food processor or blender, smoothly puree peppers with broth and lime juice. Stir in onions, tomatoes, yellow and green bell peppers, and salt and pepper to taste.
   
   
3. Cover soup and chill until cold, at least 2 hours or up to a day. Transport in a thermos (6-cup, or 2 smaller thermoses); serve within 4 hours. Shake and pour into cups; sip and eat with a spoon. Makes about 6 cups, 4 servings. Can serve with a dollop of non-fat sour cream or plain yogurt. Sometimes I add a little hot sauce or cayenne pepper to give it a little heat.
   
   
4. Per serving: 72 cal.; 3 g protein; 1.5 g fat (0.3 g sat.); 14 g carbo.; 32 mg sodium; 0 mg chol.
   
   

Categories

Tomatoes, Vegetables, First Course, Main Dish, Salads, Side Dish, American, American-Southwestern, Advance, Chill, Puree, Quick, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very high in dietary fiber High in manganese High in magnesium Very high in niacin High in phosphorus Very high in potassium Very high in vitamin A Very high in vitamin B6 Very high in vitamin C High in vitamin E

Bad points High in sodium Very high in sugar