Serves: 16
Total Calories: 8
Yield: 1 quart

4 cups cubed red bell peppers or yellow bell peppers (about 5 peppers)
1 1/2 cups Vegetable Broth
1 leek sliced
1 small bulb fennel coarsely chopped
1 small yellow onion coarsely chopped
1 stalk celery sliced
1 shallot coarsely chopped
1 clove garlic coarsely chopped
5 sprigs basil
5 sprigs thyme

Put the bell peppers and 1 1/4 cups of the broth in a blender and process on high speed until smooth. Set aside.

Put the leek, fennel, onion, celery, shallot, garlic, and the remaining 1/4 cup of the broth in a medium saucepan over medium heat and cook, stirring frequently, for 5 minutes, being careful not to brown the vegetables. Stir in the bell pepper mixture. Increase the heat to medium-high and simmer for 10 minutes. Add the basil and thyme to one side of the saucepan (for easier removal later), decrease the heat to medium-low, and cook for 5 minutes longer. Remove and discard the basil and thyme. Transfer to a blender and process on high speed until smooth. Strain through a fine-mesh strainer. Stored in a sealed container in the refrigerator, Bell Pepper Coulis will keep for 5 days.

Nutritional Facts:

Serves: 16
Total Calories: 8
Calories from Fat: 0

More Recipes from the Bravo Cookbook:
Dried Peach Sauce
Bell Pepper Coulis
Sweet and Sour Sauce
Saffron-Tomato Compote
Roasted Garlic and Tamarind Glaze
Bravo Tomato Sauce
Pesto Sauce
Picante Salsa
Tomatillo Salsa
Herbed Hummus