Mediterranean Grilled Vegetable Soup
Yield
4 servingsPrep
30 minCook
0 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet bell peppers
red , cored, seeded, and quartered lengthwise |
|
| 1 | each |
sweet red bell peppers
yellow, cored, seeded and quartered lengthwise |
|
| ½ | lb |
zucchini
trimmed and quartered lengthwise, (2 small zucchini) |
*
|
| 1 | large |
red onion
peeled and cut into 1/2inchthick slices |
|
| 1 | teaspoon |
olive oil
|
|
| 3 | large |
tomatoes
large, vine-ripened, cored and chopped |
|
| 1 | clove |
garlic
peeled |
|
| ½ | teaspoon |
oregano
|
|
| ¼ | cup |
basil
shredded |
*
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet bell peppers
red , cored, seeded, and quartered lengthwise |
|
| 1 | each |
sweet red bell peppers
yellow, cored, seeded and quartered lengthwise |
|
| 0.5 | lb |
zucchini
trimmed and quartered lengthwise, (2 small zucchini) |
*
|
| 1 | large |
red onion
peeled and cut into 1/2inchthick slices |
|
| 5 | ml |
olive oil
|
|
| 3 | large |
tomatoes
large, vine-ripened, cored and chopped |
|
| 1 | clove |
garlic
peeled |
|
| 2.5 | ml |
oregano
|
|
| 59 | ml |
basil
shredded |
*
|
| 15 | ml |
red wine vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Prepare a grill or preheat the broiler.
Grill or broil bell peppers, skin-side towards the flame, until the skin is blackened, 5 to 10 minutes.
Place in a paper bag and set aside for 15 minutes.
Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes.
Chop coarsely and set aside.
Peel the peppers.
Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions.
Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; purée until smooth.
Transfer to a bowl and stir in 1 cup waer, basil, vinegar and the reserved chopped vegetables.
Season with salt and pepper.
Cover and refrigerate until cool, about 30 minutes.
The soup can be stored covered in the refrigerator for up to 2 days.
