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low fat, soups/stews

1 sweet red pepper
2 large tomatoes - (to 3); quartered
1 sweet white onion; quartered
(such as Vidalia or Walla Walla)
1 cucumber; peeled, and
coarsely chopped
1 large garlic clove; minced
1 tablespoon olive oil; (optional)
8 fresh basil leaves - (to 10); finely chopped
1 teaspoon angostura bitters
1/2 teaspoon salt
1 tablespoon balsamic vinegar; plus
2 teaspoons balsamic vinegar
Freshly-ground black pepper; to taste
Garlic croutons; (optional)

Cut the red peppers in half lengthwise and remove the stem, seeds and inner membranes. Place the pieces, cut-side down, on a baking sheet lined with foil. Broil 5 inches from the heat for 10 to 15 minutes, or until the skin blackens. Remove from the oven, wrap in the foil and set aside until cool enough to handle. Peel off the skin and chop the peppers. Transfer to a food processor. Add the tomatoes, onions, cucumbers and garlic. Process with on/off turns until almost pureed (the vegetables will be in tiny pieces). Transfer to a bowl. Stir in the oil (if using), basil, bitters, salt and 1 tablespoon of the vinegar. Cover and refrigerate for at least 30 minutes to blend the flavors. About 20 minutes before serving, remove the soup from the refrigerator and allow it to stand at room temperature. Taste and add black pepper and as much of the remaining 2 teaspoons vinegar as needed. Ladle into bowls and top with a few croutons (if using). This recipe yields 6 servings. Comments: When fresh tomatoes are at their peak, serve this simple, refreshing soup with French bread and an assortment of reduced-fat cheeses. It's a cooling refresher for lunch or dinner on a hot summer day. This low-calorie, low-fat version can be enjoyed during any season, when you need a quick fix to curb your appetite. Think Ahead: You can roast red peppers ahead and keep them in the refrigerator for a few days so you can throw this soup together quickly. In a pinch, you can use a large, canned pimento. Nutritional Information Per Serving: Calories: 31; Fat: 0.3 grams (8% of calories); Cholesterol: 0 milligrams; Sodium: 184 milligrams; Fiber (grams) 1.8.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 33 Calories (kcal); 2g Total Fat; (58% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 179mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 0 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00

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