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Cold Red Bell Pepper Soup

3 large red bell peppers
4 leeks, sliced (white part only)
2 cups stock
2 cups buttermilk
Pepper to taste

Roast the peppers over a gas flame or broil until the skin is charred. Place in a paper bag and allow to cool. Peel the peppers, remove stems and seeds, and cut into chunks. Bring stock to a boil, add leeks and simmer for 20 minutes. Add peppers and simmer 20 minutes more. Cool; puree in a blender. Add buttermilk and freshly ground black pepper to taste. Serve chilled.

4 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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