Chilled Basil Tomato Red Pepper Soup

Makes 6 1-cup servings and 12 slices garlic toast

Soup
1 large red bell pepper
2 lbs ripe tomatoes, cut in chunks
1 cup spicy tomato juice
1/2 cup low-fat, low-salt chicken or beef stock
1 Tbsp lemon juice
Pinch of sugar
10 whole fresh basil leaves
Salt and pepper to taste
Low-fat sour cream for garnish
10 chopped basil leaves for garnish
Garlic toast
1 whole-grain baguette, sliced
1 large garlic clove, minced
1/4 cup olive oil

Preheat oven to 375 . Roast bell -pepper in oven until charred and soft,
about 10 minutes. Peel and seed pepper and cut into chunks. Puree the bell
pepper, tomatoes, tomato juice, chicken or beef stock, lemon juice, and
sugar until well combined. Add the 10 basil leaves and continue pureeing
until smooth. Cover soup and chill for 2 to 3 hours or overnight. Serve
cold soup with a garnish of sour cream and chopped basil. To prepare the
garlic toast, saute garlic in olive oil until golden, 3 to 4 minutes.
Brush baguette slices with garlic oil and toast in a 375 oven for 5 to 7
minutes or until golden brown. Serve immediately with chilled soup.

Per serving (1 cup soup and 2 garlic toasts): 265 calories, 8 g protein,
32 g carbohydrate, 12 g fat, 1.8 g saturated fat, 0 mg cholesterol, 5.5 g
fiber, 403 mg sodium. Calories from fat: 41%.


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