Sweet Pepper Garlic Soup

Sweet Pepper Garlic Soup

As the weather gets warmer, it's time to start enjoying chilled soups.  This recipe is pretty straight forward and I have made no changes to it other than offering the optional use of tofu in place of the potato.  I like potatoes, and that makes one of us in our household.  This will be the first in a series of chilled soups which are new to me.  I hope you enjoy them as much as I have, so far.
---Enjoy

Sweet Pepper Garlic Soup

1. Heat olive oil in a medium sauce pan over medium heat; add potato (or tofu) bell peppers and broth.  Bring to a boil;.
2. reduce heat and simmer 10-15 minutes or until potato is easily pierced when tested with a fork.  
3. Remove from heat and cool completely.
4. Either place mixture in a blender or use an immersion blender to process until smooth.
5. Refrigerate until completely cool.
6. Place cottage cheese and yogurt into a food processor or blender and process until smooth.  
7. Set aside 1/4 cup of the cheese mixture.
8. Stir remaining cheese mixture into chilled broth mixture until well blended.  
9. Add black pepper stir well and top with reserved cheese.
10. Ladle into bowls and garnish with parsley sprigs and pepper strips

Ingredients 2 tbs extra virgin olive oil 1/2 cup chopped onions 6 cloves garlic, chopped 1 cup cubed potato unpeeled or tofu I cup chopped red bell peppers 3 1/2 cups reduced sodium chicken broth 1 cup low fat cottage cheese  2 tbs plain nonfat yogurt 1/4 tsp ground black pepper Flat leaf parsley for garnish Mixed pepper strips for garnish 1/4 tsp ground black pepper