Chilled Red & Yellow Pepper Soup With Avocado Salsa

Great summer soup from The South Beach Diet web site.

• Ready In: 1 hr
• Serves: 4

Ingredients

• Soup

• 1  tablespoon  extra-virgin olive oil
• 1  large onion, chopped
• 1⁄4 teaspoon salt
• 2  cups reduced-sodium chicken broth
• 2  roasted  yellow peppers, rinsed (from a jar)
• 2  roasted red peppers, rinsed (from a jar)
• 1  cup low-fat plain yogurt

• Salsa

• 1⁄2 small avocado, finely chopped
• 1  tablespoon  chopped fresh cilantro
• 1 1⁄2 teaspoons fresh lime juice

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.