This one is from epicurious.com: This soothing soup has a nice tang from the buttermilk. Melt butter in heavy large saucepan over medium-high heat. Add bell peppers and leeks and saute until tender, about 18 minutes. Add broth and bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches. Place soup in bowl; refrigerate until cool, about 30 minutes. Mix buttermilk into soup. Season with cayenne, salt and pepper. Chill until very cold, at least 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)Ladle soup into bowls. Garnish with chives and serve. Serves 4 to 6. Bon Appetit September 1998 Too Busy to Cook; Peggy Ann Roege, Centreville VA Posted to MM-Recipes Digest by email@example.com (Simona Nass) on Nov 6, 1998,
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|Serving Size: 1 Serving (1163g)|
|Recipe Makes: 1|
|Calories from Fat: 464 (55%)|
|Amt Per Serving||% DV|
|Total Fat 51.5g||69 %|
|Saturated Fat 31.4g||157 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 136.7mg||42 %|
|Sodium 770.8mg||27 %|
|Potassium 2075.8mg||55 %|
|Total Carbohydrate 76.7g||23 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 61.7g|
|Protein 20.9g||30 %|
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Calories per serving: 837
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