CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA
Provided by Food Network
Time 3h
Number Of Ingredients 18
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.
CHILLED ROASTED RED PEPPER SOUP
Categories Soup/Stew Blender Roast Low Cal Low/No Sugar Bell Pepper Summer Chill Gourmet
Yield Serves 8
Number Of Ingredients 9
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 ROASTED PEPPER SOUP
Using fresh ingredients, this is the perfect cold soup to enjoy this summer! VIDEO https://www.youtube.com/watch?v=Ev7QMPpyXCo
Provided by CLUBFOODY
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 183.5, Fat 13, SaturatedFat 6.5, Cholesterol 33.3, Sodium 131, Carbohydrate 15.8, Fiber 4.1, Sugar 7, Protein 4
CHILLED ROASTED PEPPER SOUP
Using fresh ingredients, this is the perfect cold soup to enjoy this summer! It will surely become one of your popular recipes!
Provided by Francine Lizotte @ClubFoody
Categories Other Soups
Number Of Ingredients 21
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
- To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Ev7QMPpyXCo
CHILLED RED PEPPER SOUP WITH BASIL AND CROUTONS
Categories Soup/Stew Herb Pepper Valentine's Day Basil Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
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 RED PEPPER SOUP
This is a fabulous summer-time soup for the on-the-go individual! Its so easy! Cook time is chill time.
Provided by love4culinary
Categories Onions
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 129.9, Fat 4.4, SaturatedFat 0.7, Sodium 7.7, Carbohydrate 23.3, Fiber 7.2, Sugar 15.5, Protein 3.6
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.
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CHILLED ROASTED RED PEPPER SOUP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 55 minsCategory SoupsCalories 168 per serving
- Preheat the oven to 400°F. Line a baking sheet with heavy duty aluminum foil for easy clean-up.
- Place the bell peppers, tomatoes, onions and garlic on the prepared baking sheet and toss with the olive oil and 2-1/2 teaspoons of the salt. Roast for about 40 minutes, or until the vegetables are just starting to brown.
- Transfer the vegetables and all the juices to a food processor fitted with the blade attachment. Add the rosemary, cayenne pepper, anise seeds and remaining 1/2 teaspoon salt and purée until almost smooth. Transfer the mixture to a bowl; add the water and balsamic vinegar. Chill in the refrigerator until cold. Taste and adjust seasoning with salt and/or balsamic vinegar if necessary. (Note that the soup thickens as it chills; you can thin with a bit of water if necessary.) Serve cold, garnished with fresh rosemary if desired.
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- In a large bowl, toss the tomatoes and red peppers with 1 tablespoon of olive oil, salt and pepper until coated with oil. Transfer to a baking sheet. Cook until the vegetables are browned in spots and tender, about 30 minutes.
- Meanwhile, in a sauté pan, heat the remaining 1 tablespoon of olive oil. Add the onions and garlic, and cook until the onions have turned translucent, about 7-10 minutes. Add the coriander, and cook stirring for 1 minute. Turn off the heat and let sit until the roasted tomatoes and peppers are done.
- Puree the onion mixture with the roasted tomatoes and pepper, along with ½ to 1 cup of water. Puree until smooth.
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