Tomatoes and red peppers are a dynamic duo full of carotenoids known for protecting against cancer and heart disease. Put the team to work for your health in this make ahead soup that’s a refreshing respite when served chilled on a hot summer day. Perfect as a tempting appetizer or with a side salad or sandwich. Serves 6.
- 2 pints cherry tomatoes
- ½ teaspoon each sea salt and ground black pepper
- 2 shallots, finely diced
- 1 cup roasted red bell pepper, diced
- 3 tablespoons champagne or sherry vinegar
- 2 teaspoons Anaheim or Serrano chili, diced
- 1 avocado, diced
- 1 tablespoon chopped basil or cilantro
- In a 3-quart saucepan over medium-high heat, combine 1 cup water, salt and shallots. Add tomatoes, cover pan, and heat until they pop, about 5 minutes. Be sure to keep enough water in the pan to prevent tomatoes from scorching. Add a few tablespoons of water if needed.
- Lower heat; add peppers and cook for 25 minutes, covered. Puree soup and chill in refrigerator.
- To serve: combine vinegar, chili, avocado and herbs in a bowl. Ladle soup into bowls and garnish with vinegar mixture.
Per serving: 93 calories, 2g protein, 10g carbohydrate, 4g fiber, 6g fat, 1g saturated fat, 4g mono fat, 0 mg cholesterol, 259mg sodium
THE SEASONED COOK Sun Gold or Sweet 100 cherry tomatoes may need a bit more vinegar to balance the soup. You can buy jars of roasted peppers at the grocery store, but it's easy to do at home: toss them whole into a 375°F oven until the skins brown and blister (about 20 minutes). Take the peppers from the oven and put into a paper bag or covered bowl and let them steam until easy to touch, then peel away the skins.
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