Chilled tomato and red pepper soup

Yield: 4 servings

Measure Ingredient
2 \N Tomatoes
1 \N Red Pepper, roasted, stemmed
\N \N And seeded
¼ \N Onion, chopped
1 \N Clove Garlic, minced
3 tablespoons Olive Oil
\N \N Salt
\N \N Ground Pepper
3 cups Ice Cubes
1 tablespoon Parsley, chopped

Process tomatoes, red pepper, onion, garlic, olive oil, salt, pepper and ice cubes in a food processor until finely chopped but not completely smooth. Stir in another 3 ice cubes and the parsley. Chill.

Per Serving: Calories: 116, Protein: 1g, Carbohydrates: 6g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 7mg, Fiber:2g.

Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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