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Nutrition
Facts:
(per serving) |
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Calories: 150
Fat: 10g
Cholesterol: 0mg
Sodium: 408mg
Carbohydrate: 10g
Fiber: 3g
Protein: 6g
Soy Protein: 4g
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This recipe is: |
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Low
Cholesterol
Vegetarian |
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Recipes - Soups
Salads and Sauces
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Chilled
Roasted Pepper Soup
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| by
Kathy Farrell-Kingsley |
| Serves: 6 |
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| Roasting
peppers takes a little time but once it's
done, this cool, colorful soup can be made
in a snap. If desired, roast the peppers ahead
and keep refrigerated. |
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| Measures
Translation Table |
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| Ingredients: |
3 medium
red bell peppers
2 1/2 cups tomato juice
1 scoop GeniSoy®
Natural Protein Powder
2 medium cloves garlic
2 T. vegetable oil
2 T. cider vinegar
salt and freshly ground black pepper
1 ripe medium avocado, diced
1 medium cucumber, seeded & diced
2 T. chopped fresh cilantro
lime wedges, for serving |
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| Instructions: |
- Preheat the broiler. Place the bell
peppers on a broiler pan and roast, turning
often, until charred all over, about 15
minutes. Transfer charred peppers to a
paper bag, close and let cool 5 minutes.
Rub the charred skins off with your fingers.
Wipe last bits of skin off with paper
towels. Remove cores and seeds and discard.
- In a food processor, combine the roasted
peppers, tomato juice, soy protein powder,
garlic, oil, vinegar, salt and pepper
to taste; process until smooth. Transfer
to a medium bowl, cover and chill at least
2 hours.
- In a small bowl, mix the avocado, cucumer
and cilantro. Ladle soup into mugs and
spoon avocado mixture on top. Serve with
lime wedges.
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