Chilled Red & Yellow Pepper Soup With Avocado Salsa

• Soup
• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 1/4 teaspoon salt
• 2 cups reduced-sodium chicken broth
• 2 roasted yellow peppers, rinsed (from a jar)
• 2 roasted red peppers, rinsed (from a jar)
• 1 cup low-fat plain yogurt
• Salsa
• 1/2 small avocado, finely chopped
• 1 tablespoon chopped fresh cilantro
• 1 1/2 teaspoons fresh lime juice

1. For the soup: In a medium nonstick skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.
2. Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
3. Place half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1/2 cup of the yogurt; puree until smooth.
4. Transfer yellow pepper puree to a covered container and refrigerate until chilled, about 30 minutes.
5. Rinse blender and transfer remaining broth mixture to it. Add red peppers and remaining 1/2 cup yogurt; puree until smooth.
6. Transfer red pepper puree to another covered container and refrigerate until chilled, about 30 minutes.
7. For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro, and lime juice.
8. To serve the soup, simultaneously ladle a generous 1/2 cup of the yellow pepper soup and a generous 1/2 cup of the red pepper soup into each of 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

extravirgin olive oil, onion, salt, chicken broth, yellow peppers, red peppers, lowfat plain yogurt, salsa, avocado, fresh cilantro, lime juice

Taken from www.food.com/recipe/chilled-red-yellow-pepper-soup-with-avocado-salsa-463770 (may not work)