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Roasted Red Pepper and Cream

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 8 (serving size: 1 tablespoon puree and 1 tablespoon sour cream)

Ingredients

  • 1/2 cup bottled roasted red bell peppers
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1 garlic clove
  • 1/2 cup light sour cream
  • Freshly ground black pepper

Nutrition Information

  • calories 34
  • fat 2.7 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 30 mg
  • calcium 0.0 mg

How to Make It

  1. Place red bell peppers, olive oil, cumin, and garlic clove in a food processor; process until smooth. Drizzle 1 tablespoon puree over soup in each bowl; top each with 1 tablespoon light sour cream and freshly ground black pepper.