Carotenoids like alpha- and beta-carotene help fight cancer and heart disease; we convert those carotenoids into vitamin A to boost immunity, protect vision, and maintain skin health.
This hydrating, no-cook recipe preserves the high vitamin C content of bell peppers. Make it ahead of time and refrigerate, as it’s even more flavorful after a day or two.
Check out the full list of simple summer recipes here.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>¼ small yellow onion, diced</li>
<li>1 tbsp plus 1 tsp extra-virgin olive oil</li>
<li>1 large yellow bell pepper, cut into ½-inch pieces</li>
<li>½ tsp minced garlic</li>
<li>¼ tsp ground turmeric</li>
<li>¾ tsp salt</li>
<li>1 ½ tsp plain fat-free Greek yogurt </li>
<li>1 tsp prepared pesto sauce</li>
<li>1 tsp pine nuts</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place onion, 1 tbsp olive oil, bell pepper, garlic, turmeric, and salt in a food processor or blender. Pulse until finely pureed. Transfer to mixing bowl.</li>
<li>Add yogurt to mixture; stir to combine.</li>
<li>To serve, divide soup evenly between 2 bowls. Garnish each bowl with ½ tsp olive oil, ½ tsp pesto sauce, and ½ tsp pine nuts.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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