Chilled Roasted Red and Yellow Pepper Soup with Avocado Salsa

Ingredients:

Soup:

• 1 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 1/4 tsp salt
• 2 cups lower-sodium chicken broth
• 2 roasted yellow peppers (from a jar), rinsed
• 2 roasted red peppers (from a jar), rinsed
• 1 cup low-fat or nonfat plain yogurt

Salsa:

• 1/2 small avocado, finely chopped
• 1 tbsp chopped fresh cilantro
• 1 1/2 tsp fresh lime juice

Makes 4 (1-cup) Servings

1. For the soup: In a medium skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
2. Placed half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1/2 cup of the yogurt; puree until smooth. Transfer yellow pepper puree to a covered container and refrigerate until chilled, about 30 minutes. rinse blender and transfer remaining broth mixture to it. Add red pepper puree to another covered container and refrigerate until chilled, about 30 minutes.
3. For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro and lime juice.
4. To serve the soup, simultaneously ladle a generous 1/2 cup of th yellow pepper soup and a generous 1/2 cup of the red pepper soup into each of the 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a wonderful soup to have in this heat wave. It's a colorful way to cool off and will leave you satisfied. This soup is quick and simple to make. Using roasted reed and yellow peppers from a jar is convenient but if you have time and it's not too hot out, you can roast these bell peppers for a more smoky flavor. If you're ever invited to a barbeque and Bobby Flay is in attendance and you brought this dish, he and the other guests will be impressed. Iron Chef Flay (or anyone else at the Food Network), if you're reading this, I still want to  challenge you to a Tailgating Throwdown at Boston College.