by guest blogger, Martine Bertin-Peterson,
During the dog days of summer, I gravitate to chilled soups as starters. This chilled red pepper soup is a delicious and welcome alternative to the more predictable gazpacho. I prefer to roast the peppers on a grill for a smokey flavor but you can also roast the peppers in a 400°F oven.
When local tomatoes are in season, use them in this soup instead of the canned variety. The fresh tomatoes add sweetness.
Roasted Red Pepper Soup
5 halved red peppers, seeds and pith removed
4 cloves garlic
2 medium onions, peeled & chopped
3 tomatoes, peeled or 1 can crushed tomatoes (14 oz)
1 cup vegetable or chicken stock
Freshly ground pepper
Basil leaves or fresh chives for garnish
- Roast red peppers until charred and blistered. Cool peppers in a paper bag or in a bowl sealed with plastic wrap.
- In the meantime, put a splash of olive oil into a heavy bottom pot over a medium flame. Add the garlic and onions and saute for a few minutes until soft but not browned.
- Add tomatoes and stock and simmer on low heat while you prepare the peppers.
- Peel the skin off the peppers and add them to the pot. Season with pepper to taste.
- Remove from heat and blend until smooth. Serve immediately or place in the fridge to serve chilled.
Martine Bertin-Peterson has the best of both worlds. She organizes amazing culinary trips to France, focusing on food and wine, and she teaches how to make simple, Mediterranean-inspired dishes in her cooking classes here in Bucks County. You can also get more delicious recipes on her blog, Bucks County Foodie.
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