Sweet Pepper Garlic Soup
March 25, 2014
Categories: Side Dishes, Cheese, Cottage Garlic, Picnic, Gluten-Free, Vegetarian, Vegetarian Dinner, more
"This is a cold soup I make often in the summer months. It is from a cookbook titled "Garlic" which I won in a contest Bergy hosted a while back."
- Serving Size: 1 (382.7 g)
- Calories 109.3
- Total Fat - 5.1 g
- Saturated Fat - 1.3 g
- Cholesterol - 9.2 mg
- Sodium - 1168.5 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 1.7 g
- Sugars - 3.7 g
- Protein - 8.1 g
- Calcium - 72.8 mg
- Iron - 0.7 mg
- Vitamin C - 28.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Heat oil in medium saucepan over medium heat; add onion and garlic.
Cook and stir 3 minutes or until onion is tender.
Add chicken broth, potato and bell pepper.
Bring to a boil; reduce heat and simmer 10 to 15 minutes or potato is easily pierced when tested with fork.
Remove from heat; cool completely.
Place cooled broth in food processor or blender; process until smooth.
Refrigerate until completely cool.
Place cottage cheese and yogurt in food processor or blender and process until smooth.
Set aside 1/4 cup of the cheese mixture.
Stir remaining cheese mixture into the chilled broth mixture until well blended.
Top with reserved cheese mixture; serve.
No special items needed.