28
2 garlic
cloves
2
medium onions, cut into 1-inch pieces
3
medium red bell peppers, cored,
seeded, and cut into 1-inch pieces
3
ears fresh corn
1
tablespoon olive oil
1½
teaspoons dried thyme
4
tablespoons dry white rice
(dry, not cooked)
4½
cups chicken or vegetable stock, low
sodium
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 peppers, 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 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
