Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: quarter and clean pith from red peppers. spray skin side with olive oil mist. roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. put peppers in a paper bag until cool. peel skins, (do not wash peppers) and put in a bowl. add smashed garlic clove, oil and vinegar. salt and pepper to taste. cover and let marinate at room temperature for 2 hours. these can be made and stored in the fridge for a week. if the the oil creates a covering, simply microwave for 30 seconds. best served at room temperature.

Target recipe: in a soup pot over medium heat, warm oil. add onion and saute'. add garlic and cook 30 seconds longer. add potato, salt, thyme, red pepper flakes, and stock/broth. bring to a boil, reduce heat, cover, and simmer 15 minutes. add roasted red peppers and cook 5-10 minutes until flavors are blended. puree w/ blender stick or in batches (food processor or blender). return to pot and add buttermilk (milk or half and half). gently heat to serving temperature. ladle into bowls, top with sour cream and chives.