Chilled Bell Pepper Soup
It's nearly August. Can you believe it? We may be halfway through summer, but judging by the heat wave outside, it's not over yet! This weather calls for cold soup.
Tonight for dinner I decided to make a light and yummy chilled red bell pepper soup. Here’s the recipe:
1 Red bell pepper
1/2 cup lowfat Greek yogurt
1/4 yellow onion
2 tablespoons tomato paste
1 small/mini cucumber
1/4 rice vinegar
2 tablespoons Dijon mustard
4 large garlic cloves
1 tablespoon extra virgin olive oil
Flat leaf (Italian) parsley, minced
Chopped cherry tomatoes
Blend all ingredients (except those for the garnish) in a blender. You will likely need to do a little at a time so as to get a good purée.
Serve in a bowl topped with the parsley and a sprinkle of parsley, chopped tomato and olive oil.
This soup can be served chilled in warmer weather or heated when its cold.