Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and saut until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.) Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil. Serves 4. Bon Appetit August 1993 Posted to Recipe Page T. 99, Posted to MM-Recipes Digest V4 #11 by email@example.com on Jun 10, 1999
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|Serving Size: 1 Serving (2306g)|
|Recipe Makes: 1|
|Calories from Fat: 310 (27%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 43.2mg||13 %|
|Sodium 2636.3mg||91 %|
|Potassium 3180.4mg||84 %|
|Total Carbohydrate 148.2g||44 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 130.5g|
|Protein 54g||77 %|
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Calories per serving: 1129
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