Although sweet bell peppers are available all year around, they are most abundant and tasty during August and September.  These peppers come in all colors, but the red are high in lycopene, a carotenoid that lowers the risk of prostate and cervical cancer.  It is also high in beta-carotenes which convert to vitamin A, essential for night vision.

September is the start of school and work, and getting back into the swing of things can be tough. The following is a quick, delicious soup that can be eaten cold or hot, with a sandwich or salad.

ROASTED TOMATO AND RED BELL PEPPER SOUP (serves 4)

2 and 1/4 lbs tomatoes, halved lengthwise

2 large red bell peppers, quartered

1 onion, cut into thin wedges (I used leeks and it was terrific!)

4 large garlic cloves, peeled

2 TBL olive oil (preferable extra-virgin)

1 teas fresh thyme leaves or 1/2 teas dried

2 cups water (approx)

4 TBS part-skim ricotta cheese room temperature or parmesan wafers

  Preheat oven to 450.   Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet.  Drizzle oil over; sprinkle generously with salt and pepper.  Roast vegetables until brown and tender, turning peppers and onions occasionally, about 40 minutes. Remove from oven. Cool.

  Transfer vegetable and accumulated juices to processor.  Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Serve warm or at room temperature, or chill unti cold, about 3 hours.  (Can be prepared 1 day ahead.  Cover and keep refrigerate.  If soup is too thick, add water to get desired consistency.) Ladle into bowls and top with 1 TBL ricotta cheese or serve with parmesan wafers. (Bon Appetit, 8/1997)

PARMESAN WAFERS (makes 8)

1 and 1/2 cups coarsely grated Parmigiano-Reggiano (4 to 5 oz.; do not use processor

1 TBL all-purpose flour

  Preheat oven to 350.  Stir together cheese and flour.  Make 4 mounds (about 1 and 1/2 TBL each) about 5 inches apart on a nonstick baking pad.  Spread each mound to 4 to 5 inch rounds.  Bake until pale gold, about 10 minutes. Cool 2 minutes on baking sheet on a rack and carefully transfer each wafer to rack to cool completely.  Stir cheese in bowl and make 4 more wafers. (Gourmet Magazine, 8/09)