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Roasted Tomato & Red Pepper Soup
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    Roasted Tomato & Red Pepper Soup

    • 2 red bell peppers (1 lb), quartered and seeded *
    • 4 medium tomatoes (1 lb), halved and cored
    • 1 small onion (1/4 lb), cut into 1/2-inch-thick slices
    • 2 large garlic cloves, halved
    • 1/2 teaspoon Thyme
    • 1 1/2 tablespoons olive oil
    • 1/2 teaspoon ground coriander
    • 3/4 cup water (or vegetable / Chicken broth)
    • 2 tablespoons heavy cream
    • 1 teaspoon fresh lemon juice
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon honey or sugar
    • 2 tablespoons finely chopped fresh mint, or to taste

    * You can also roast the chiles whole over a gas flame or under the broiler, turning when blackened. This techinique retains the moisture of the pepper making for a better soup. Roast the other vegetables in the oven.

    Preheat broiler.

    Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.

    Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.

    Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.

    Cooks' notes:
    • To chill soup quickly, set bowl with soup in a larger bowl of ice and cold water and stir until cold.

    • Soup can be made 2 days ahead and kept chilled, covered.

    Makes about 4 cups (serving 2).

    From:  Gourmet Magazineicon
    Posted By: Epicurious.com
    Post Date:   August 2000

    icon Gourmet Magazine

    *BACK TO SOUPS*








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