Recipe for Cold Roasted Red Pepper Soup

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Yield:

Ingredients:

Amount	Ingredient
1/2 cup	chopped onion
1 tsp	olive oil
1 lb	red bell peppers - (2 or 3) roasted, peeled,
	seeded, and chopped
1/4 cup	canned reduced-sodium chicken broth
1/2 cup	plain low-fat yogurt
1/2 tsp	salt

Instructions:

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.

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