Chilled Tomato and Pepper Soup Recipe
Just because it’s summer, doesn’t mean you have to give up soups! This chilled soup is delicious, especially with tomato season upon us. Another summer soup favorite of mine is Gazpacho, which is different than this soup in that with Gazpacho, the ingredients are not cooked. With today’s recipe, you saute onions and garlic, then add the liquids, tomatoes and peppers. Blend it all in a food processor or blender to your desired smoothness. I like to leave some small pieces when I blend mine.
Chilled Tomato and Pepper Soup
Ingredients:
- 2 red bell peppers
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 garlic clothes, minced
- 1 1/2 lbs. fresh, ripe tomatoes, chopped
- 2/3 cup red wine
- 1 1/3 cups vegetable broth
- Salt and pepper to taste
- Chopped fresh chives or basil to garnish
Directions:
1. Cut peppers into quarters and remove seeds. Place skin side up on broiler rack in oven and cook until skins have charred. Transfer to bowl and cover with plate.
2. In large pan, sauté onion and garlic in oil until soft.
3. In the meantime, remove the skin from the peppers and cut into pieces. Add peppers and tomatoes to the pan, cover and cook for 10 minutes. Add red wine, broth, salt and pepper. Simmer for 20 – 25 minutes.
4. Let soup cool slightly and pour into blender or food processor until desired smoothness.
5. Refrigerate soup for at least 4 hours before serving. Garnish with fresh herbs.
Enjoy!!
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