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Grilled Sweet Pepper Soup

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READ REVIEWS ()

35 mins total
10 mins prep

90 calories/serving

Recipe Filed Under
Seafood, Shrimp, American, 30 Minute, Soup, Bridal Shower, Easter, Entertaining, Father's Day, Kentucky Derby, Mother's Day, Summer

Provided By: Woman's Day

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Grilled Sweet Pepper Soup

Ingredients

Serves:

3 red bell peppers, halved, cored and seeded

2 Tbsp plus 1 tsp extra-virgin olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 medium baking potato, peeled and coarsely chopped

2 cups chicken or vegetable broth

1 cup cold water

1 1/4 tsp salt

3/4 tsp salt

3/4 tsp freshly ground pepper

12 small shrimp (about 6 oz), peeled, and deveined

2 Tbsp julienned fresh basil

Directions

Heat grill to high and brush with oil. Grill peppers, skin side down, turning occasionally, 8 minutes or until lightly charred on both sides. Let cool, then coarsely chop.

Heat the 2 Tbsp oil in a large saucepan. Add peppers, onion and garlic. Stir over medium-high heat 4 to 6 minutes or until onion is soft. Stir in the chopped potato, broth, water, 1 tsp of the salt and 1/2 tsp of the pepper. Bring to a boil, reduce heat and simmer uncovered 15 minutes or until potato is very tender.

Purée in batches in a food processor or blender until smooth. Return to saucepan, cover and keep hot over very low heat.

Sprinkle shrimp with re maining 1/4 tsp each salt and pepper, and drizzle with remaining 1 tsp oil. Grill, turning once, 1 to 2 minutes or until bright pink and firm.

Ladle soup into soup plates or bowls, arrange shrimp in center of each and top with strips of basil.