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
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)
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.