Red Pepper Soup - cooking recipe

Ingredients

2 red peppers, seeded and chopped
1 1/2 c. water
1 chicken bouillon cube
1/4 tsp. Italian seasoning
1 c. low-fat buttermilk
pepper to taste

Preparation

In a medium saucepan, combine peppers, water, bouillon and Italian seasoning.
Heat to boiling.
Cover and simmer over medium-low heat for 10 minutes.
Cool slightly.
Put in blender to puree.
Add buttermilk and blend.
Return to saucepan and heat but do not boil or cover.
Serve hot or cold.