
Even though we’ve barely broken into spring, Austin’s blue skies and 80° weather have tripped whichever part of my brain that controls grill use, window-inspired daydreaming, and urges to go canoeing. As such, I’m sliding of all the winter spices–nutmeg, cloves, and allspice, among others–to the back of the cabinet and setting my alarm for the farmer’s market.
This red pepper soup makes a summery, low-calorie alternative to its tomato cousin. It’s the very opposite of heavy, and it has a natural sweetness that’ll appeal to anyone who spent a day in the heat (or to anyone wishing they had been able to).

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