Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Bell peppers, red; cored, -into 1/2-inch-thick slices
-seeded, and quartered 1 ts Olive oil
-lengthwise 3 lg Tomatoes, large, vine-
1 Bell pepper, yellow; cored, -ripened (1 3/4 lbs); cored
-seeded and quartered -and chopped
-lengthwise 1 Garlic clove; peeled
2 sm Zucchini (1/2 lb. total); 1/2 ts Oregano
-trimmed and quartered 1/4 c Basil leaves; shredded
-lengthwise 1 tb Vinegar, red wine
1 Onion, red; peeled and cut 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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