Chilled Red Pepper Soup Food

CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA

Steps:

• To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
• Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
• Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
• To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

RED PEPPER SOUP

Steps:

• In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.

CHILLED RED PEPPER SOUP

Steps:

• Preheat broiler or heat your grill to high and broil or grill your peppers and onion slices for 12 minutes or until pepper skins are blackened and onions are tender.
• Place peppers in a plastic bag and seal and allow them to sit for 15 minutes to steam.
• Chop onion slices.
• Peel peppers and chop.
• In a medium sized pot, saute onions and peppers in olive oil for 5 mins, add broth and simmer 15 minutes.
• Pour into a food processor or blender and puree until completely smooth.
• Stir in 1/4 cup pesto and chill.
• Divide soup among four bowls and swirl 1 Tablespoon pesto into each bowl.
• Serve.

CHILLED RED BELL PEPPER AND HABANERO SOUP

Steps:

• Roast bell peppers on racks of gas burners over high heat (or on a broiler pan about 2 inches from broiler), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes. Peel, then halve lengthwise, discarding stems and seeds.
• Cut a shallow X in bottom of each tomato, then blanch tomatoes in simmering water 20 seconds and transfer to an ice bath. Peel and coarsely chop, reserving juices.
• Cook onion, garlic, chiles, 1 teaspoon salt, and 1/4 teaspoon pepper in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over medium heat, stirring occasionally, until softened and pale golden, about 8 minutes. Add tomatoes with juices, bell peppers, broth, and 1/4 teaspoon salt and simmer, covered, until peppers are tender, about 5 minutes.
• Purée soup in 2 or 3 batches in a blender (use caution when blending hot liquids), drizzling remaining 1/4 cup oil into first batch with motor running. Quick-chill soup in a metal bowl set in an ice bath, stirring often, 10 to 15 minutes. Season with salt.

CHILLED ROASTED RED PEPPER SOUP

Steps:

• Quick-roast and peel peppers.Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.
• While soup is cooking, peel and seed tomato.
• Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days. Adjust seasoning.
• Serve soup with lime wedges.

CHILLED RED PEPPER SOUP WITH BASIL AND CROUTONS

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces.
• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.)
• Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.

CHILLED SMOKED RED PEPPER SOUP WITH ANCHOVY CROSTINI

Steps:

• Heat 2 tablespoons of olive oil in a large heavy-based saucepan. Fry the red pepper, onion and garlic in the pan for 10-15 minutes over medium heat, stirring often.
• Add the tinned tomatoes, smoked paprika, sugar and stock. Season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
• Blend the soup with a hand blender or in a jug blender until smooth. Cool, cover and chill.
• Meanwhile, make the anchovy butter for the crostini. In a pestle and mortar pound the anchovy fillets into a paste. Mix in the butter and lemon juice, blending thoroughly. Season with freshly ground pepper and mix in the parsley. Cover and chill until use.
• Just before serving prepare the crostini. Drizzle each slice of sourdough bread with half a tablespoon of olive oil.
• Grill the bread until lightly toasted. Spread each slice generously with the anchovy butter.
• Ladle the soup into 4 serving bowls. Top with a dollop of creme fraiche and a few basil leaves. Serve with the anchovy crostini on the side.

CHILLED ROASTED PEPPER SOUP

Steps:

• In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
• Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
• Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings.

CHILLED RED PEPPER SOUP

Steps:

• Preheat broiler.
• Arrange peppers on broiler pan and roast 6 inches from heat source, turning until blackened on all sides.
• Transfer to a plastic bag and let steam 10 minutes.
• Peel peppers, discarding veins and seeds; rinse if necessary and pat dry with paper towels.
• Puree 2 peppers or chop very finely by hand.
• Slice remaining 2 peppers into very fine julienne; reserve for garnish.
• Melt butter in large saucepan over medium heat.
• Add shallots and cook until softened and beginning to color, 3 to 5 minutes.
• Puree tomatoes and their liquid in blender or food processor; add to shallots.
• Blend in wine, sugar, salt, pepper and pureed peppers; bring to a boil.
• Reduce heat and simmer 20 minutes, stirring occasionally; remove from heat and stir in tomato juice.
• Let cool, then cover and refrigerate several hours or overnight.
• To serve, ladle into individual bowls and garnish with reserved red pepper julienne.

ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT

Steps:

• 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.