Chilled Red & Yellow Pepper Soup With Avocado Salsa

“Great summer soup from The South Beach Diet web site.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the soup: In a medium nonstick skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.
  2. Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
  3. Place half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1⁄2 cup of the yogurt; purée until smooth.
  4. Transfer yellow pepper purée to a covered container and refrigerate until chilled, about 30 minutes.
  5. Rinse blender and transfer remaining broth mixture to it. Add red peppers and remaining 1⁄2 cup yogurt; purée until smooth.
  6. Transfer red pepper purée to another covered container and refrigerate until chilled, about 30 minutes.
  7. For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro, and lime juice.
  8. To serve the soup, simultaneously ladle a generous 1⁄2 cup of the yellow pepper soup and a generous 1⁄2 cup of the red pepper soup into each of 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

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