Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 Grilled Vegetable Soup I love this soup. 2 large red peppers 2 large yellow peppers 1 hot banana pepper 1 red onion or small Spanish onion 4 large firm tomatoes 1 tbsp. oil 2 garlic cloves 1/2 cup loosely packed fresh basil leaves 2 cups vegetable broth Grease grill and preheat barbecue. Seed red and yellow peppers and cut into quarters. Slit hot pepper lengthwise. Lay flat, scrape out seeds and discard. Slice onion into quarters. Brush oil over vegetables, including whole unpeeled tomatoes. Or, stir vegetables with about 1 tablespoon oil until coated. Place on grill. Grill until peppers turn golden and onion is soft, about 10 to 15 minutes. Turn vegetables often. Remove onion to a plate and place grilled peppers in a paper bag. Close bag and let stand for 10 minutes to loosen any charred skin. Barbecue whole tomatoes until skins become slightly charred, about 8 to 10 minutes. Do not remove charred tomato skin. Remove blackened skins from peppers and discard. Place 2 tomatoes, onion, garlic and fresh basil in a food processor. Whirl, using an on-and-off motion, until onion is chopped. Pour into a bowl. Puree remaining tomatoes and peppers, in several batches if necessary, and add to bowl. Stir in broth until as thin as you like. Soup is great served hot or cold. Makes 8 cups. Calories 86, Fat 3 g, Carbs 14 g, Protein 4 g. Preparation time 25 minutes Barbecuing Time 10 minutes Cooking time 30 minutes or less [ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 This sounds fantastic, and I'm sure would be lovely either hot or cold. Excellent recipe! Christiane ~Vegetarian Culinary Stylings - http://28cooks.blogspot.com - " AJ " <coolcook Monday, March 13, 2006 12:12 PM Grilled Vegetable Soup > Grilled Vegetable Soup > > I love this soup. > > 2 large red peppers > 2 large yellow peppers > 1 hot banana pepper > 1 red onion or small Spanish onion > 4 large firm tomatoes > 1 tbsp. oil > 2 garlic cloves > 1/2 cup loosely packed fresh basil leaves > 2 cups vegetable broth > > Grease grill and preheat barbecue. > Seed red and yellow peppers and cut into quarters. > Slit hot pepper lengthwise. > Lay flat, scrape out seeds and discard. > Slice onion into quarters. > Brush oil over vegetables, including whole unpeeled tomatoes. > Or, stir vegetables with about 1 tablespoon oil until coated. > Place on grill. > Grill until peppers turn golden and onion is soft, about 10 to 15 minutes. > Turn vegetables often. > Remove onion to a plate and place grilled peppers in a paper bag. Close bag and let stand for 10 minutes to loosen any charred skin. Barbecue whole tomatoes until skins become slightly charred, about 8 to 10 minutes. > Do not remove charred tomato skin. > Remove blackened skins from peppers and discard. > Place 2 tomatoes, onion, garlic and fresh basil in a food processor. Whirl, using an on-and-off motion, until onion is chopped. > Pour into a bowl. > Puree remaining tomatoes and peppers, in several batches if necessary, and add to bowl. > Stir in broth until as thin as you like. > Soup is great served hot or cold. > Makes 8 cups. > Calories 86, Fat 3 g, Carbs 14 g, Protein 4 g. > Preparation time 25 minutes > Barbecuing Time 10 minutes > Cooking time 30 minutes or less > > [ > > > > > > Quote Link to comment Share on other sites More sharing options...
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