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Vine-ripened plum tomatoes punched up with peppers, garlic and rice wine vinegar make this smooth soup from Irvine, California’s Jane Shapton a summer standout. Serve with cheesy garlic breadsticks and a tossed salad for supper.
This recipe is:
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 cup equals 80 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 253 mg sodium, 11 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 lean meat.
Originally published as Red Pepper Tomato Soup in Cooking for 2 Summer 2006, p16
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