In a large saucepan over medium heat, heat olive oil. Add the onion and sauté until softened. Reduce the heat to medium-low and add the tomatoes, bell peppers, garlic, chile and stock. Cover partially and cook until the vegetables are softened. Remove from heat.For a smokey flavor, saute the red peppers separately until blackened on both sides.
In a blender, puree the vegetables in batches until smooth. Alternatively, process with a handheld blender in the pan until smooth. Pass the pureed soup through a medium-mesh sieve set over a serving bowl, pressing on the pulp.
Discard any solids left in the sieve. Season to taste with salt and pepper. If you serve it chilled, let cool to room temperature, cover and refrigerate the soup until it is well chilled. (4 hours minimum.) If served chilled add a dollop of sour cream or yogurt.
If served hot (recommended), chop up some basil, olives, and/or parsley for garnish and top with cheese -- mozz, ricotta and parm works best.
OK, OK, this one isn't the healthiest recipe in the world. But it's really good and really easy -- a new twist to the basic grilled cheese.
Whole Grain Bread (Not just whole wheat - make sure it's got real grains in it!)
1 lg. Onion
1 Lg. tomato
Cut onion in slices and sautee until soft. Butter one side of both slices of bread. Place one slice of bread (butter side down) in a pan over medium heat and layer with ingredients in this order: One cheese, cooked onion, another cheese, cilantro pieces and tomato slice, final cheese, then finish with the last piece of bread, butter side up. Flip and cook to until golden.
This one is really easy and versatile. You can eat it hot as a side dish (goes really well with fish) or cold as a dip for tortilla chips.
2 cans organic black beans
3 medium ripe tomatoes, cut into chunks
1 large red onion, chopped - some diced, some chunked
3 green onions, chopped
Large bundle of cilantro, de-stemmed and chopped
1 tspn cumin
1 Tablespoon Olive Oil
Sliced Avocado (optional)
If you like it spicy, you can add jalepeno, sriracha or red pepper flakes
Saute red onion in a little olive oil in a medium pot. When onion begins to get soft, add green onions and continue to cook. When onions are soft, put heat on med-low and add cilantro, tomatoes, beans, cumin and garlic salt (I use a lot of garlic salt, but you can use as much/little as you like.) cook until dish is hot.
Top with sliced avocado (optional). Serve hot as a side dish or cold as a dip for chips. (TIP: This could be a healthy alternative for a holiday party appetizer or Superbowl Sunday dip.)
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