Note: This soup can be served thoroughly chilled or hot.
2 tablespoons olive oil
1 small sweet onion, halved, thinly sliced
3 cloves garlic, crushed
1 quart vegetable or chicken broth
4 grill-roasted red, yellow or orange bell peppers, peeled, seeded, diced
1 slice whole wheat bread, torn into pieces
1/2 teaspoon salt
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon freshly ground black pepper
Nonfat Greek yogurt, minced fresh herbs, garlicky croutons, optional
1. Heat oil in medium saucepan. Add onion; cook until tender, about 5 minutes. Stir in garlic; cook 1 minute. Stir in broth, peppers, bread, salt, paprika and black pepper. Simmer, stirring often, about 25 minutes. Puree soup with an immersion blender or puree in small batches in regular blender.
2. Serve warm or refrigerate until very cold. Put a small dollop of yogurt in the center of each serving, sprinkle with herbs and add a few croutons