Chilled Roasted Red Pepper Soup With Greek Yogurt Food

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CHILLED ROASTED RED PEPPER SOUP



Chilled Roasted Red Pepper Soup image

Categories     Soup/Stew     Blender     Roast     Low Cal     Low/No Sugar     Bell Pepper     Summer     Chill     Gourmet

Yield Serves 8

Number Of Ingredients 9

7 red bell peppers (2 3/4 pounds)
1 medium onion
1 small boiling potato
2 tablespoons olive oil
1 teaspoon ground cumin
3 1/2 cups water
2 cups chicken broth
1 medium tomato
Accompaniment: lime wedges

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.

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