Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        Tablespoons  Butter
  1              Pinch  Cayenne
  3 1/2           Cups  Chicken Broth
  2        Tablespoons  Lemon Juice
  1             Medium  Onion -- Chopped Fine
                        Salt -- To Taste
     1/4      Teaspoon  Ground Cumin
  3              Large  Red Bell Pepper, Chopped -- Seeded

Preparation:

Melt the butter in a 3 quart saucepan over medium heat. Add the bell peppers and onion. Cook, stirring occasionally, until the onion is soft but not browned. Mix in the cumin and cayenne. Add the chicken broth. Bring to a boil; cover. Reduce heat. Simmer for 20 minutes. Scoop out the vegetables. Transfer the vegetables to a blender or food processor. Add a little broth. Process until smooth. Return puree to the liquid in the pan. Mix in the lemon juice. Adjust seasoning. Reheat to serving temperature. Serve hot.

Nutritional Information:

98 Calories (kcal); 7g Total Fat; (59% calories from fat); 4g Protein; 6g Carbohydrate; 16mg Cholesterol; 506mg Sodium