Serves: 7
Total Calories: 262
Drain red peppers, and cut into strips. Process pepper strips, olive oil, and sugar in food processor 20–30 seconds. With motor still running, pour chicken broth into mixture. Process until smooth. Add sour cream and process until smooth, 15–20 seconds. Refrigerate soup at least 1 hour or overnight. Garnish with minced fresh chives, if desired.
This Cool Red Pepper Soup recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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