Recipe by Shellbelle
From the Good Food Fast cookbook. Good as a light lunch.
Top Review by *Shelly*
This was a great flavor combo and is a very low calorie treat. I sort of reduced the recipe by half LOL -- let me explain. I used 2 red bell peppers, one 14 oz can of chicken broth, 1 1/2 Tbsp of tomato paste, and the zest and juice of two limes. I left the oil, onion, garlic and chili pepper (used one whole serrano) amounts as the recipe states because I like those flavors and wanted some heat. The lime part is the only thing I think I will change when I make it next time -- the zest and juice of two whole limes was a bit overwhelming and took away from the red bell pepper flavor (which I really enjoyed that the red bell peppers were NOT roasted). An easy and unusual soup. :)
- 4 red bell peppers, seeded and chopped
- 1 onion, chopped
- 1 teaspoon olive oil
- 1 clove garlic, crushed
- 1 red chili pepper, seeded and sliced
- 3 tablespoons tomato paste
- 3 3⁄4 cups chicken stock
- lime, juice and zest of, finely grated
- salt & fresh ground pepper
- lime zest, to garnish
Directions See How It's Made
- Cook the peppers and onion in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally.
- Stir in the garlic, then add the chile with the tomato paste.
- Stir in half the stock, then bring to a boil.
- Cover the pan, lower the heat and simmer for 10 minutes.
- Puree the mixture in a food processor or blender.
- Return to the pan, then add the rest of the stock.
- Add the grated lime zest and juice to the soup, with salt and pepper to taste.
- Bring the soup back to a boil.
- Remove from heat and serve with strips of lime zest scattered in each bowl.