CHILLED RED PEPPER SOUP WITH CILANTRO - SERVES 2

• 3/4 cup drained canned roasted red peppers
• I cup chicken broth salt to taste
• 1 garlic clove, pressed or minced pinch of cayenne pepper
• 2 tablespoons minced cilantro
• 3 tablespoons sour cream
• 1 tablespoon yogurt
• I tablespoon water

1. Puree the red peppers with the chicken broth in a food processor or blender.
2. Add the salt, garlic, and cayenne and pulse to blend.
3. Chill for at least an hour.
4. Whisk the cilantro into the sour cream and yogurt.
5. Serve the soup with the herbed cream feathered into it with a fork.
   PER SERVING: 6 grams carbohydrate, 3.5 grams protein
   * Serve this soup with a couple of broiled or grilled lamb chops and a mixed green salad, including some spinach.
   

 © 2004 Pro-Bound.com All Rights Reserved.