Roast bell pepper in 375 degree oven until charred and soft. About 10 minutes. Peel and seed pepper and cut into chunks. In a food processor, purée the tomatoes and red bell pepper, tomato juice, lemon juice, stock and sugar. Purée until smooth. Add 10 basil leaves and continue to purée until smooth. Add more stock if a thinner consistency is desired. Garnish with chopped basil.
Prepare garlic toast by sautéing garlic in olive oil until golden, 3-4minutes. Slice baguette and place on a baking sheet. Brush baguette slices with garlic oil and toast in a 375 degree oven for 5-7 minutes or until golden brown. Serve immediately with soup.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 7 (14%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 1.2mg||0 %|
|Sodium 844.1mg||29 %|
|Potassium 496.8mg||13 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 7.3g|
|Protein 2.7g||4 %|
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Calories per serving: 50
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