2 Red Bell Peppers, cored, seeded and quartered lengthwise
1 Yellow bell pepper cored, seeded and quartered lengthwise
2 small zucchini (1/2 lb total) trimmed and quartered lengthwise
1 red onion peeled and cut into 1/2 inch thick slices
1 tsp olive oil
3 large vine-ripened tomatoes (1 1/4 lbs) cored and chopped
1 clove garlic, peeled
1/2 tsp. dried oregano
1/4 cup shredded basil Leaves
1 Tbsp. red-wine vinegar
salt and pepper to taste
Prepare a grill or preheat the broiler. Grill or broil bell peppers, skin-side towards the flame, until the skin in blackened, 5-10 minutes. Place in paper bag and set aside for 15 minutes
Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes
Chop coarsely and set aside
Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth. Transfer to a bowl and stir 1 cup water, basil, vinegar and reserved chopped vegetables. Season with salt and pepper. Cover and refrigerate until cool, about 30 minutes ( the soup can be stored covered about two days) or Heat when ready to serve.
Serves four
i got this from a detox nutrition class at the Yoga center in Coppell
1 Yellow bell pepper cored, seeded and quartered lengthwise
2 small zucchini (1/2 lb total) trimmed and quartered lengthwise
1 red onion peeled and cut into 1/2 inch thick slices
1 tsp olive oil
3 large vine-ripened tomatoes (1 1/4 lbs) cored and chopped
1 clove garlic, peeled
1/2 tsp. dried oregano
1/4 cup shredded basil Leaves
1 Tbsp. red-wine vinegar
salt and pepper to taste
Prepare a grill or preheat the broiler. Grill or broil bell peppers, skin-side towards the flame, until the skin in blackened, 5-10 minutes. Place in paper bag and set aside for 15 minutes
Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes
Chop coarsely and set aside
Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth. Transfer to a bowl and stir 1 cup water, basil, vinegar and reserved chopped vegetables. Season with salt and pepper. Cover and refrigerate until cool, about 30 minutes ( the soup can be stored covered about two days) or Heat when ready to serve.
Serves four
i got this from a detox nutrition class at the Yoga center in Coppell
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