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Roasting peppers takes a little time, but once it’s done, this cool, colorful soup can be made in a snap. If desired, roast the peppers a day or two ahead and keep refrigerated.
- Preheat broiler. Place peppers on broiler pan and roast, turning often, until charred all over, about 15 minutes. Transfer to paper bag; let cool 5 minutes. Rub charred skins off with your fingers. Wipe last bits of skin off with paper towels (don’t worry if a little remains). Discard cores and seeds.
- While peppers are roasting, prepare garnish and combine in medium bowl.
- In food processor or blender, combine roasted peppers, tomato juice, garlic, oil, vinegar, salt and pepper; process at high speed until smooth. Refrigerate until ready to serve.
- Divide soup among bowls. Spoon garnish on top and serve with lime wedges.
- Serving Size 4 servings
- Calories 130
- Carbohydrate Content 16 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 5 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 26 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g