-
1
Preheat broiler.
-
2
Line baking sheet with foil; spray foil with nonstick cooking spray.
-
3
Set tomato halves, cut-side down, onions and garlic on prepared baking sheet; broil 4-6 inches from heat, turning as needed, until onions and garlic are browned and tomatoes are blistered and browned.
-
4
As they are done, transfer to large bowl; let cool.
-
5
Peel onions and garlic; place in food processor or blender.
-
6
Add tomatoes and peppers; puree until smooth.
-
7
In large nonstick skillet, heat oil; add zucchini.
-
8
Cook over medium-high heat, stirring frequently, 5 minutes, until golden brown.
-
9
Place medium sieve over skillet with zucchini.
-
10
Strain tomato mixture through sieve, pressing with back of wooden spoon; discard solids.
-
11
Add corn, salt and sugar to zucchini mixture; bring to a boil.
-
12
Reduce heat to low; simmer 10 minutes, until mixture is slightly thickened and flavors are blended.
-
13
Stir in cilantro.
-
14
Ladle soup evenly into 4 bowls.
-
15
EACH SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 5 Vegetables, 1/2 Bread.
-
16
PER SERVING: 122 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 318 mg Sodium, 23 g Total Carbohydrate, 5 g Dietary Fiber, 4 g Protein, 30 mg Calcium, 2 points.
