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    You are in: Home / Recipes / Red Pepper Soup with Chile and Lime Recipe
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    Red Pepper Soup with Chile and Lime

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Shellbelle's Note:

    From the Good Food Fast cookbook. Good as a light lunch.

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    Units: US | Metric


    1. 1
      Cook the peppers and onion in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally.
    2. 2
      Stir in the garlic, then add the chile with the tomato paste.
    3. 3
      Stir in half the stock, then bring to a boil.
    4. 4
      Cover the pan, lower the heat and simmer for 10 minutes.
    5. 5
      Puree the mixture in a food processor or blender.
    6. 6
      Return to the pan, then add the rest of the stock.
    7. 7
      Add the grated lime zest and juice to the soup, with salt and pepper to taste.
    8. 8
      Bring the soup back to a boil.
    9. 9
      Remove from heat and serve with strips of lime zest scattered in each bowl.

    Ratings & Reviews:

    • on March 04, 2005


      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. :)

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    • on May 16, 2004


      yummy, fast, low-fat! unusual taste combination. i was lazy and used my cheap immersion blender--it would defintitely have been improved by food processing. thanks jacqueline!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Red Pepper Soup with Chile and Lime

    Serving Size: 1 (271 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 148.9
    Calories from Fat 38
    Total Fat 4.3 g
    Saturated Fat 0.9 g
    Cholesterol 6.7 mg
    Sodium 421.2 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 3.4 g
    Sugars 11.8 g
    Protein 7.8 g

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