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. 

Ingredients

  • ¼ small yellow onion, diced
  • 1 tbsp plus 1 tsp extra-virgin olive oil
  • 1 large yellow bell pepper, cut into ½-inch pieces
  • ½ tsp minced garlic
  • ¼ tsp ground turmeric
  • ¾ tsp salt
  • 1 ½ tsp plain fat-free Greek yogurt
  • 1 tsp prepared pesto sauce
  • 1 tsp pine nuts

Directions

  1. 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.
  2. Add yogurt to mixture; stir to combine.
  3. 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.
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