MEDITERRANEAN GRILLED VEGETABLE SOUP

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MEDITERRANEAN GRILLED VEGETABLE SOUP

 

2 red bell peppers; cored, seeded and quartered lengthwise

1 yellow bell pepper; cored, seeded and quartered lengthwise

2 small zucchini (1/2 pound total), trimmed and quartered lengthwise

1 red onion, peeled and cut into 1/2-inch-thick slices

1 teaspoon olive oil

3 large tomatoes, cored and chopped

1 garlic clove, peeled

1/2 teaspoon oregano

1 cup water

1/4 cup basil leaves, shredded

1 tablespoon red wine vinegar

Salt and pepper to taste

 

Grill or broil bell peppers, skin-side towards the flame,

for 5 or 10 minutes (or until skin is blackened). Place in a

paper bag and set aside for 15 minutes. Brush zucchini and

onion slices with oil and grill or broil until well-browned and

tender (about 5 minutes). Chop coarsely and set aside.

 

Peel the peppers. Coarsely chop the yellow pepper and set

aside with the reserved zucchini and onions. Place the red

peppers in a food processor or blender, along with tomatoes,

garlic and oregano; puree until smooth. Transfer to a bowl and

stir in 1 cup water, basil, vinegar and the reserved chopped

vegetables. Season with salt and pepper, and cover and

refrigerate until cool (about 30 minutes). The soup can be

stored covered in the refrigerator for up to 2 days. Serves

six.

 

 

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