Cold Roasted Red Pepper Soup

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped onion
1 teaspoon	5ml	Olive oil
1 lb	454g / 16oz	Red bell peppers - (2 or 3) - roasted, peeled,
		Seeded, and chopped
3 1/4 cups	770ml	Canned reduced-sodium chicken broth
1/2 cup	118ml	Plain low-fat yogurt
1/2 teaspoon	2.5ml	Salt
4 sections		Fresh basil - (optional)

Recipe Instructions

Saute the onion in the olive oil in a medium saucepan. Add the peppers and broth; simmer for 15 minutes.

Puree in a blender or food processor until smooth. Cool; stir in the yogurt and salt; chill well.

At serving time, garnish the soup with fresh basil sprigs, if desired.

This recipe yields 4 servings. Serving size: 1 cup.

Exchanges Per Serving: 1/2 Monounsaturated Fat, 1/2 Starch.

Nutrition Facts: Calories 73; Calories from Fat 33; Total Fat 4g; Saturated Fat 1g; Cholesterol 3mg; Sodium 404mg; Carbohydrate 9g; Dietary Fiber 1g; Sugars 6g; Protein 5g.

Source:
American Diabetes Association at http://www.diabetes.org

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