This is a summer classic. Make large batches for lunch, supper or any time a refreshing, low-fat pick-me-up or a one-dish meal is needed. You can snack on this soup all day, especially when it’s hot, humid, and the idea of actually cooking is enough to drive you to the drive-thru.
Cook to Cook: Do seek out the type of mild green pepper with a long, triangular shape and thin walls. Called Italian frying peppers and mild banana peppers, they have none of the domineering flavor of green bell peppers. Instead, they bring a soft, mild backdrop to the soup. If unavailable, use a quarter of a diced yellow bell pepper in the soup, saving the rest as garnish. Skip peeling and seeding tomatoes forevermore. The skin and seeds don’t make them bitter, and much of their flavor is in the gel around the seeds.
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright© 2012 by American Public Media.
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