Chilled Yellow Pepper and Buttermilk Soup

Preparation:  15 min. Cooking: 20 min. Total: 35 min.
Recipe photo
  • 3 scallions , white and pale green parts thinly sliced, 1/4 cup greens reserved and chopped
  • 3 large yellow bell peppers , seeded and chopped
  • 2 tsp vegetable oil
  • 1 1/2 Pint water
  • 2 Cup buttermilk
Heat oil in a heavy nonstick skillet over medium high heat. Saut'e chopped scallions and bell peppers 3-4 minutes, stirring occasionally until softened. Add water and simmer 15 minutes, or until peppers are very tender. Transfer mixture to a blender and pur'ee. Transfer to a bowl and stir in buttermilk, scallion greens and salt and pepper to taste. Cover and Chill. Soup may be made 1 day ahead and chilled.
Calories
130 Cal
Fat
5 g
Carbs
16 g
Protein
6.6 g
Fiber
1.5 g
Sugar
6.8 g
Cholesterol
9.8 mg
Sodium
120 mg


Nutrients

Fiber     1.5 g
Fat     5 g
Sugar     6.8 g
Carbs     16 g
Protein     6.6 g
Calories     130 Cal

Fats

Fat, Poly     1.8 g
Fat, Mono     1 g
Fat, Sat     1.7 g
Fat, Trans     0 g
Fat, Percent     35 %

Vitamins

Vitamin, K     24 mcg     20 %
Vitamin, A     460 IU     15 %
Vitamin, B12     0.5 mcg     19 %
Niacin     1.4 mg     8.9 %
Riboflavin     0.3 mg     23 %
Vitamin, C     260 mg     290 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     17 %
Vitamin, E     1 mg     6.5 %
Panto, Acid     0.2 mg     4.9 %
Choline     20 mg     3.7 %
Thiamin     0.1 mg     8.9 %

Minerals

Calcium     200 mcg     20 %
Phosphorus     140 mg     20 %
Magnesium     37 mg     8.7 %
Copper     0.2 mcg     21 %
Fluoride     130 mcg     3200 %
Zinc     0.6 mg     5.4 %
Cholesterol     9.8 mg     0.2 %
Sodium     120 mg     7.8 %
Selenium     3.3 mcg     6 %
Manganese     0.2 mg     2.6 %
Potassium     550 mg     12 %
Iron     0.9 mg     11 %