Chilled Roasted Red Pepper Soup With Greek Yogurt Food
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.
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- Heat a saucepan over medium heat. Add the oil, onion and thyme. Sweat the onion until translucent (about 5 minutes). Add the peppers, cover with water, and bring to a simmer. Cook for about 5 minutes for the flavors to meld. Allow to cool before pureeing. To chill the soup fast, place it in a bowl set inside another bowl that’s filled with ice water.
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- 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.
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