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2 cloves garlic, peeled
2 medium onions (4 ounces each),
peeled, cut into 1-inch pieces
3 red bell peppers
(approximately 1-1/2 pounds total),
seeded, trimmed and cut into
1-inch pieces
3 ears fresh corn
1 tablespoon extra virgin olive oil
1-1/2 teaspoons thyme
4 tablespoons white rice
4-1/2 cups low salt, nonfat chicken or
vegetable stock
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
1 12-ounce jar roasted red peppers
3-5 drops hot sauce, to taste
Insert the metal blade. With the machine running, drop the garlic cloves down the small feed
tube and process until finely chopped, about 5 seconds. Scrape the work bowl. Add the
onions; pulse to chop, 15 times. Remove and reserve. Use the pulse to chop the red bell
pepper, 10 to 15 times. Remove and reserve.
Use a thin-bladed knife (a boning knife works well) to remove the corn from the cobs.
Reserve the cobs.
Heat the oil in a 6-quart stockpot over medium heat. Add the chopped onions, garlic, and red
bell peppers. Allow the vegetables to cook for 2 to 3 minutes – do not brown. Stir in the corn,
cobs, thyme, and rice; cook for 2 to 3 minutes longer. Add the chicken stock and roasted
peppers; raise the heat and bring to a boil. Reduce heat, cover loosely and simmer for
20 minutes.
Remove the corncobs and discard. Strain the solids from the cooking liquid. Reserve the
cooking liquid. Insert the metal blade. Process the solids for 4 minutes to purée, stopping the
machine two or three times to scrape the work bowl. Add the purée into the reserved cooking
liquid and stir to combine. Add salt and pepper; stir well to combine. Season with hot sauce
and chill before serving.
Note: This soup may also be served hot.
Nutritional analysis per serving:
Calories 98 (18% from fat) • carbo. 17g • pro. 3g • fat 2g
sat. fat 0g • chol. 0mg • sod. 186mg • fiber 2g
Chilled Roasted Red
Bell Pepper & Corn Soup
Low in fat and calories, this soup is very refreshing on a hot summer day.
Makes eight 7-ounce servings
Preparation: 30 - 35 minutes, plus chilling time
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