Mild Red Pepper and Tomato Soup (from a Montreal Gazette clipping, date unknown)

Mild Red Pepper and Tomato Soup (serves 6)

1 cup chopped onion
2 cups chopped sweet red peppers
2 tablespoons olive oil
1 can (19 once/540 ml) of tomatoes, drained and chopped
1 1/2 cups water
1 teaspoon grated lemon peel
1 teaspoon salt
Freshly ground pepper to taste
Sour cream
Parsley

In a 3L pot, heat olive oil and sauté onions and red peppers over medium heat until tender. Add tomatoes and simmer, uncovered for 10 minutes. Place in a blender with water and spin quickly until blended but not completely smooth. Add lemon peel, salt and pepper. Return to pot, cover partially and bring to a simmer. Serve topped with sour cream and chopped parsley.

Approximately (excluding sour cream):
125 calories per serving
Fat: 9g
Protein: 2g
Carbohydrates: 12g
Dietary fiber: 3g