Mediterranean Grilled Vegetable Soup

 

Makes about 5 cups, serves 6
Preparation time: 15 to 20 minutes

Ingredients:
- 2 red bell peppers, cored, seeded and quartered lengthwise
- 1 yellow bell pepper, cored, seeded and quartered lengthwise
- 2 small zucchini (1/2 lb. total), trimmed and quartered lengthwise
- 1 red onion, peeled and cut into 1/2-inch-thick slices
- 1 teaspoon olive oil
- 3 large vine-ripened tomatoes (1 1/4 lbs.), cored and chopped
- 1 clove garlic, peeled
- 1/2 teaspoon dried oregano
- 1/4 cup shredded basil leaves
- 1 tablespoon red-wine vinegar
- salt & freshly ground black pepper to taste.  

Instructions for making:
1. Prepare a grill or preheat the broiler.
2. Grill or broil 2 red bell pepper and 1 yellow bell pepper, skin-side toward the flame, until the skin is blackened, 5 to 10 minutes. Place in a paper bag and set aside for 15 minutes.
3. Meanwhile, brush 2 small trimmed zucchini and 1 red onion sliced, with 1 tsp. Olive oil and grill or broil until well browned and tender, about 5 minutes. Chop coarsely and set aside.
4. Peel the peppers. Coarsely chop the 1 yellow pepper and set aside with the reserved zucchini and onions.
5. Place the 2 red bell peppers in a food processor or blender, along with 3 chopped tomatoes, 1 peeled clove garlic and ½ tsp. Dried Oregano. Make puree until smooth.
6. Transfer in a medium sized bowl and mix 1 cup of water, ¼ cup shredded basil, 1 tbsp red wine vinegar and the initially prepared reserved chopped vegetables. Stir  well till mixed properly. Season with salt and pepper.
7. Cover and refrigerate until cool, about 30 minutes.
8. Serve as required.

Note: The soup can be stored, covered, in the refrigerator for up to 2 days.

Nutritional Information per serving:

- 56 calories
- 1 g fat mono
- 0 mg cholesterol
- 11 g carbohydrate
- 2 g protein
- 12 mg sodium

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