There’s no better time of the year to enjoy chilled soups than the steamy sultry month of August. This rich and creamy soup is full of flavor and veggies, without all the cream. And topping this cooler is the bright light oniony taste of chives!

We love chives for their versatility and subtle flavor. Raw or cooked they add a distinctive touch to any dish. Chives are a part of the allium family (onions, scallions, etc) and are very nutrient-dense, meaning that while they are low in calories they are high in beneficial nutrients like vitamins, minerals and antioxidants. In fact, allium vegetables have been studied extensively in relation to stomach and colorectal cancers. Their beneficial and preventative effects are likely due in part to their rich sulfur compounds. So the more potent the smell, the better for you!

Who needs to wait for cool days for a cup of soup? We don’t and you won’t either when you puree up this crowd pleasing soup!

Roasted Eggplant, Tomato and Red Pepper Soup

3 LBs Eggplants, halved

1 TB EVOO

Sea Salt and Freshly Cracked Black Pepper to taste

6 Roma Tomatoes, halved

4 Red Peppers

1 -2 TB Lemon Juice

Nonfat Greek Yogurt and Fresh Chives

Turn the oven to broil. Season the eggplants with the olive oil, salt and pepper and place the eggplants on the middle shelf. Place the tomatoes on an aluminum foil lined sheet tray and place on the top rack in the oven until the tomatoes are blackened. Remove from the oven and replace with the peppers on an aluminum foil lined sheet tray. Broil until blackened. Remove from the oven and fold the foil over the peppers until cool enough to peel.

Place the eggplants, tomatoes and peppers in a stockpot. Puree with an immersion blender until smooth. Serve warm or cool, garnished with yogurt and chives.