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.
Interested in Goût et Voyage’s cooking classes or culinary trips? Information on cooking class menus, client testimonials, travel itineraries and pricing can be found at www.goûtetvoyage.com.