Technical data

2 garlic cloves, peeled

2 medium onions, peeled, cut into

1-inch pieces

3 medium red bell peppers , seeded,

trimmed and cut into 1-inch pieces

3 ears fresh corn

1 tablespoon olive oil

1½ teaspoons dried thyme

4 tablespoons dry white rice

4½ cups low salt, nonfat chicken or

vegetable stock

1 jar (12 ounces) roasted red

peppers, drained

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

3–5 drops hot sauce, to taste

Insert the metal blade. With the machine running, drop the garlic 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 cook-

ing 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 information per serving:

Calories 98 (18% from fat) • carb. 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