roasted tomato and red bell pepper soup
 
a rich and satisfying soup with great roasted tomato flavor. put it 
into a wide-mouth thermos to o keep it cold for a picnic; it's also 
nice hot or at room temperature. 
 
2-1/4 lb.  tomatoes, halved lengthwise
2 large  red bell peppers, quartered, seeded
1   onion, cut into thin wedges
4 large  garlic cloves, peeled
2 Tbsp  olive oil (preferably extra-virgin)
1 tsp  fresh thyme leaves or 1/2 teaspoon dried
2 cup  (about) water
4 Tbsp  part-skim ricotta cheese, room temperature
  fresh thyme sprigs (optional)
 
preheat oven to 450 f. arrange tomatoes (cut side up), bell peppers, 
onion and garlic cloves on large baking sheet. drizzle oil over; 
sprinkle generously with salt and pepper. roast vegetables until brown 
and tender, turning peppers and onion occasionally, about 40 minutes. 
remove from oven. cool. 
 
transfer vegetables and any accumulated juices to processor. add thyme 
leaves. puree soup, gradually adding enough water to thin soup to 
desired consistency. chill until cold, about 3 hours. (can be prepared 
1 day ahead. cover and keep refrigerated. if soup becomes too thick, 
thin with water to desired consistency.) 
 
ladle soup into bowls. top each with 1 tablespoon ricotta cheese. 
garnish with thyme sprigs, if desired. 
 
per serving: calories, 159; total fat, 9g; saturated fat, 2g; 
cholesterol, 5mg. 
serves 4. 
 
-- 
 
(ID: 73427) Mirror: rec.food.recipes: Tue, Sep 20, 2005


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