4 red bell peppers (about 2 1/2 C.), stems removed, quartered, and seeded
1 T. extra-virgin olive oil
3 medium shallots, chopped (1/2 C.)
1 clove garlic, minced
3 1/2 C., reduced-sodium chicken broth
Salt and pepper
Fresh basil leaves, thinly sliced

Pita Crisps:
1 whole-wheat pita bread
1 clove garlic, halved
1 tsp. olive oil
2 T. grated Parmesan cheese

Preheat broiler. Line a large baking sheet with foil. Roast pepper quarters, skin up, for 15 minutes, until charred. Remove to paper bag. The steam released as they cool will loosen the skin. Using a small knife, peel off and discard charred skin. Chop peppers. Warm 1 T. oil in large heavy saucepan over medium-low heat. Add shallots; cook 3 minutes, until soft, stirring. Add garlic; cook 1 minute, stirring. Add chopped peppers, broth, salt, and pepper. Increase heat; bring to a simmer. Reduce heat; let simmer 20 minutes, uncovered, until vegetables are very soft. Using a slotted spoon, transfer mixture to food processor or blender; puree. Add broth from pan; blend on high speed until smooth. Chill soup at least 6 hours or over night. Preheat oven to 350 degrees. Using scissors, separate pita to make two rounds. Rub with a garlic half; brush lightly with oil, then sprinkle with cheese. Bake for 15 minutes. Cut each round into 4 wedges. To serve: Whisk soup to blend. Thin with additional broth or add salt, if necessary. Top serving with crisps and basil slices.

Yield: 4 servings
Calories: 175
Fat: 8g
Fiber: 7g