1 large onion, chopped
6 red peppers (roasted* and then coarsely chopped)
5 ml/1 t olive oil
1 garlic clove, chopped
1 small red chili (I used red pepper flakes instead to control the spiciness)
45 ml- 3 T, tomato puree (or tomato paste)
900 ml/1 ½ pints/ 3 ¼ c low sodium chicken stock
Finely grated lime rind and the juice of 1 lime
Salt and pepper to taste
Low fat Sour cream
*Roast the peppers (half and clean, rub each with olive oil and roast in a medium/350 oven for about 40 minutes. Skins should have some charring when done. Remove from baking sheet and place them in a paper sack for 10 minutes. Carefully remove the skins and set aside.
Cook the onion and peppers gently in oil for about five minutes, stirring occasionally.
Stir in the garlic, chili and tomato puree (paste). Add half the stock, then bring to a boil. Turn down the heat and simmer, covered, for about 10 minutes.
Cool slightly and then puree in a food processor or blender. Return to the pan and add the remaining stock, the lime rind and juice, and salt and pepper.
Bring soup back to a boil, then immediately serve, garnish with lime zest and sour cream.
Calories 66, pro -2.2 g, carb-12.5 g, fats-11 g, chol-0 mg, fiber-2.8 g, calcium- 2.5, sodium-24 mg.