Heat grill to high and brush with oil. Grill peppers, skin side down, turning occasionally, 8 minutes or until lightly charred on both sides. Let cool, then coarsely chop.
Heat the 2 Tbsp oil in a large saucepan. Add peppers, onion and garlic. Stir over medium-high heat 4 to 6 minutes or until onion is soft. Stir in the chopped potato, broth, water, 1 tsp of the salt and 1/2 tsp of the pepper. Bring to a boil, reduce heat and simmer uncovered 15 minutes or until potato is very tender.
Purée in batches in a food processor or blender until smooth. Return to saucepan, cover and keep hot over very low heat.
Sprinkle shrimp with re maining 1/4 tsp each salt and pepper, and drizzle with remaining 1 tsp oil. Grill, turning once, 1 to 2 minutes or until bright pink and firm.
Ladle soup into soup plates or bowls, arrange shrimp in center of each and top with strips of basil.
Cal 191 Pro 10 Car 17 Fiber 0
Fat 10 (saturated fat) 0 Chol 52
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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