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Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes
by Rozanne Gold, Helen Kimmel

Indulgent low carb recipe - 15.5 grams - carbs that count (total carbs minus fiber)
Serves 4

Slowly roasting the vegetables and then pureeing them provides one set of taste experiences, while the chopped raw vegetables added later provide contrast. It is delicious served cold, gazpacho-style, or hot.

6 large ripe tomatoes (about 2 pounds)
3 large yellow bell peppers (about 1 1/2 pounds)
2 tablespoons + 2 teaspoons basil-flavored oil

Preheat the oven to 300°F.

Remove the cores from 5 of the tomatoes. Cut them in half through the stem ends and place them in a large bowl. Cut 2 of the peppers in half lengthwise. Remove the stems, any thick interior ribs, and seeds and discard. Place the peppers in the bowl with the tomatoes. Pour 1 tablespoon of the oil over the vegetables. Sprinkle with 1'h teaspoons salt and coarsely ground black pepper. Toss to coat thoroughly.

Place the tomatoes and peppers, cut sides down, on a rimmed baking sheet. Roast for 1 hour. Turn the vegetables over and roast for another hour. Turn them over again and roast for an additional 30 minutes. (The total roasting time is 2 1/2 hours.)

Transfer the vegetables to a food processor. Add 1 1/2 cups boiling water to the baking sheet. Using a spatula, scrape up all the browned bits and accumulated juices. Add the liquid and browned bits to the food processor. Process until very smooth. Transfer the soup to a large bowl. Whisk in 1 tablespoon of the oil and salt and freshly ground black pepper to taste. Refrigerate the soup for several hours until very cold. Add more water if it seems too thick and adjust the seasonings as needed. Cut the remaining tomato in half horizontally. Squeeze out the seeds and discard them. Cut the remaining tomato flesh into tiny cubes. Remove the stems, any thick interior ribs, and seeds from the remaining pepper and finely dice it. Scatter the diced vegetables over each serving of soup and drizzle with the remaining 2 teaspoons oil.

nutritionist's note: This recipe's added health bonus is that the carb-free basil oil helps your body to absorb the beta-carotene in the peppers. The soup is also high in desirable fiber.


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