Red Pepper Soup

2 1/2 lbs. red bell peppers, cored, seeded, de-ribbed, and cut into quarters.
1 cup low fat buttermilk
1/2 cup low sodium vegetable Broth
kosher salt to taste
freshly ground black pepper, to taste

Steam peppers either in a steamer rack on the stove or in a plastic-wrap covered dish in the microwave. Pass the peppers through the fine disk of a food mill (or puree in a food processor and then pass through a fine sieve to remove skins).

Place the pureed red peppers in a large bowl. Whisk in other ingredients. Refrigerate until chilled.

**Note** We ate this slightly warmed, rather than cold.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user KLWOZNIAK.