Grilled Summer Vegetable Soup
Grilled Summer Vegetable Soup recipe
Yield
6 servingsPrep
15 minCook
25 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
tomatoes
|
|
| 2 | each |
red onion
sliced |
|
| 2 | each |
zucchini
sliced |
|
| 2 | each |
yellow summer squash
sliced |
|
| 3 | each |
sweet red bell peppers
roasted and peeled |
|
| 2 | cloves |
garlic
chopped |
|
|
salt
|
*
|
||
|
black pepper
|
*
|
||
| 1 |
lemon
juice of |
*
|
|
| 2 | tablespoons |
rosemary leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
tomatoes
|
|
| 2 | each |
red onion
sliced |
|
| 2 | each |
zucchini
sliced |
|
| 2 | each |
yellow summer squash
sliced |
|
| 3 | each |
sweet red bell peppers
roasted and peeled |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
lemon
juice of |
*
|
| 3E+1 | ml |
rosemary leaves
chopped |
|
Directions
Grill all vegetables except garlic.
In food processor place all ingredients, except ½ cup vegetables.
Process until smooth.
Season with salt, pepper, lemon and rosemary.
Dice remaining ½ cup vegetables .
Serve hot or cold with diced vegetables sprinkled on top.
