Yellow Squash And Pepper Soup

Yellow Squash And Pepper Soup

Yellow squash and bell peppers are part of summer's bounty that can be united for a delightful cold soup.

2 large yellow bell peppers, cored, seeded, and coarsely chopped
2 garlic cloves, finely chopped
1 tsp. tomato paste
6 cups vegetable stock
1 lb. yellow squash, sliced
1 cup low-fat (1%) milk
1 Tbs. chopped fresh chives or parsley
1/8 tsp. salt
1/8 tsp. black pepper

1. In a 4-quart saucepan, combine bell peppers, garlic and tomato paste. Add stock and bring to boil. Reduce heat and simmer, partially covered, about 8 minutes, stirring occasionally, until peppers are tender. Add squash and simmer, partially covered, 10 minutes or until squash and pepper are soft.

2. Remove from heat and strain stock into large bowl. Stir puree into stock and allow to cool, then stir in milk, chives, salt and pepper.
Refrigerate at least 3 hours.

-The Ultimate Soup Cookbook (Reader's Digest)