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red-pepper-soup recipe

Date:    Fri, 07 Jan 94 15:31:16 PST
 From:    Michelle Dick (artemis)
 Red Pepper Soup (from Kafka's Microwave Gourmet Healthstyle Cookbook)
 2.5 lbs (1.2 kg) red bell peppers
 2.5 cups (590 ml) water
 1/2 cup nonfat yogurt
 Kosher salt, to taste
 Freshly ground black pepper, to taste
 1. Stem and seed and derib peppers.  Place in microwave plastic bag
 and loosely knot, or in 2.5 qt souffle dish covered tightly with
 microwave plastic wrap. Cook at 100% for 15 minutes in 650-700 watt
 oven.  25 minutes in 400-500 watt oven. Prick plastic to release
 2. Remove from oven and uncover.  Puree peppers in a food mill, using
 medium disk.
 3. Place red pepper puree in mixing bowl and whisk in the water until
 well blended.  Slowly whisk in the yogurt until smooth.  Add salt and
 pepper to taste.
 4. Chill in refrigerator for three hours or overnight.
 Serves 4 (1 cup serving)
 Cal: 74,
 Chol: 0 gr
 Fat: 1 gr
 Prot: 8 gr
 Carb: 14.5 gr
 %RDA:  calcium 7%, phosporus 10%, iron 17%, 536 gr potassium, 
 vitamin A 265%! thaimin 14%, riboflavin 10%, vitamin C 737%!
 Notes: I bet blended Mori Nu Lite tofu would work well as a substitute
 for the yogurt.  Also, an alternative prep for the red pepper puree
 would be to cook the peppers over gas flame on stove or under broiler
 till skin is black.  Place in zip-lock bag for 5-10 minutes.  Remove
 skin and then blend to a puree in blender.
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