Roasted Red Pepper Soup1
Serves 4

Ingredients
2 jars roasted red peppers (about 1 ½ cups)
1 can chicken broth
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1 clove garlic, pressed or minced
1/8 teaspoon cayenne pepper

Garnish:
1 tablespoon sour cream
1 tablespoon half and half
1 tablespoon finely minced fresh cilantro

Directions

  1. Drain and rinse the peppers, removing any remaining pith or seeds
  2. Place peppers, chicken broth, garlic, and spices into a blender jar and puree until smooth.
  3. Chill for at least one hour.
  4. When ready to serve, in a small bowl, whisk the cilantro with the sour cream and half and half and garnish each bowl with a drizzled flourish of the mixture.
1Adapted from Chilled Red Pepper Soup with Cilantro, Protein Power, Bantam 1996.

Nutritional Facts   5.2 total carbs   0.3 fiber   4.9 net carbs   57 calories   3.3 protein