Roasted Pepper Bisque With Salsa

Name: Roasted Pepper Bisque With Salsa
Total time: 1 h 15 min
Yield: Four servings
Cuisine: mexican
Ingredients: 1/2 teaspoon olive oil; 2 red and 6 yellow bell peppers, roasted (see recipe) and cut into large pieces; 6 yellow bell peppers; 8 medium onions, peeled and chopped; 2 cups chicken broth, homemade or low-sodium canned; 2 cloves garlic, peeled and minced; 6 tablespoons plain, nonfat yogurt; 2 tablespoons fresh lemon juice; 1 teaspoon salt; Freshly ground pepper to taste; 1 small zucchini, trimmed and cut into 1/8-inch cubes; 12 large shrimp, cooked, shelled and finely diced; 2 tablespoons minced scallion; 1/4 cup chopped fresh basil; 2 tablespoons fresh lemon juice; 1 teaspoon salt; Freshly ground pepper to taste

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: (0)
Comments: Read comments

Featured in: A Pepper Rally

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Ingredients

Yield:Four servings

The Bisque

½teaspoon olive oil
2red and 6 yellow bell peppers, roasted (see recipe) and cut into large pieces
6yellow bell peppers
8medium onions, peeled and chopped
2cups chicken broth, homemade or low-sodium canned
2cloves garlic, peeled and minced
6tablespoons plain, nonfat yogurt
2tablespoons fresh lemon juice
1teaspoon salt
Freshly ground pepper to taste

The Salsa

1small zucchini, trimmed and cut into ⅛-inch cubes
12large shrimp, cooked, shelled and finely diced
2tablespoons minced scallion
¼cup chopped fresh basil
2tablespoons fresh lemon juice
1teaspoon salt
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
To make the soup, heat the oil in a large pot over medium-low heat. Add the peppers, onions and ½ cup broth. Cook, stirring occasionally, for 20 minutes. Stir in the garlic and cook for 5 minutes. Cover and cook for 20 minutes longer.
Step 2
Scrape the mixture into a food processor and process until smooth. Add the remaining broth, yogurt, lemon juice, salt and pepper and process until combined.
Step 3
Meanwhile, to make the salsa, preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast for 20 minutes. Place in a bowl and let cool. Toss in the remaining ingredients. Place the soup in a saucepan over low heat just until hot. Ladle the soup among 4 bowls. Top with a mound of the salsa and serve immediately.