Ahhhh...summertime is finally here but we don't have to forgo soup as a main course. Here is a dish that could be a fancy first course or a light main dish if served with a whole wheat bread or salad. Or you could add a few potatoes (I mean a few only) if you are serving those with a heartier appetite.
- 2 cups chopped onions
- 1 tbsp butter or vegetable oil
- 6 cups chopped red and green bell peppers (about 6)
- 2 cups water or vegetable (or low sodium chicken) broth
- 1 cup sour cream (plain yogurt or low fat for those more health conscious)
- 1/3 cup chopped fresh dill
- 2 tbsp fresh lemon juice
- salt and fresh ground pepper to taste
In a covered pot saute the onions on a medium heat in the butter or oil until the onions are transparent. Add the peppers and cook covered until JUST soft, stirring occasionally. Put the cooked onions, peppers, water or stock, sour cream, dill and lemon juice in a food processor and whirl. Don't over process it because you want to be able to see the small pieces of the peppers when you serve. Return the soup to the pot and gently reheat, adding the salt and fresh ground pepper.
Decorate with croutons or if you want a spicy Mexican flavour omit the dill and croutons and add 1 tsp ground cumin and coriander with 1/4 tsp cayenne to the peppers and onions when sauteing. Garnish this version with chopped coriander and crumbled tortilla chips.
This soup is my take on a recipe I found once in a Health Magazine which I clipped. I no longer have the name of the magazine or issue but the credit is NOT mine :)