Red Pepper SoupSubmitted by: KLWOZNIAK
IntroductionAdapted from Soup - a Way of Life Adapted from Soup - a Way of Life
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
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.