Chilled Roasted Pepper Soup
As you probably know by now, my favorite season is summer. Besides the warm weather and longer days, summer brings us a variety of fresh produce including herbs. Each year David and I grow our herb garden 👨🌾👩🌾 along with fruits and vegetables. Whenever I need some fresh ingredients, I simply step out onto the patio to get it… how awesome! It can’t be any fresher than that!
Taking advantage of what the season has to offer, I like to create recipes based on what’s available. One year, I came up with my Chilled Roasted Pepper Soup using fresh ingredients. It’s so refreshing, light and the flavor is incredibly… “summery”.
Last year I made a couple of kitchen tips & tricks videos that link so well with this Chilled Roasted Pepper Soup recipe. One that I posted was How to Roast and Peel Peppers and the other one was Blanching Tomatoes for Cooking & Canning. You have to know these two methods to make this recipe. Of course you can buy 2-3 jars of roasted peppers at the store but you won’t have the same results because I’m using not only red but also other peppers. Plus it’s more economical 💰 to roast your own peppers. Blanching is a must to know especially when you use tomatoes for soups…
While I absorb summer like a sponge 🧽, I definitely enjoy the season for its freshness. This Chilled Roasted Pepper Soup is the perfect example of how delicious fresh ingredients taste. After making this incredible cold soup, it will surely become a regular recipe on your seasonal menu rotation.
Bon Appétit!🍽
Check out these other flavorful chilled soup recipes…😀
– Chilled Avocado Soup
– Spanish Gazpacho
– Classic Vichyssoise
– Chilled Leek & Fennel Soup
– Cream of Asparagus Soup
– Sopa Ajoblanco ~ White Gazpacho
– Tarator Soup ~ Chilled Bulgarian Cucumber Soup
– Salmorejo
and for even more soup & chowder recipes 🥣, click on this link… Recipe Category • Soups
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Chilled Roasted Pepper Soup
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. clarified butter
- 1 1/2 cups red onions, finely chopped
- 1/4 - 1/2 tsp. ground Himalayan sea salt
- 4 large cloves garlic, pressed
- 4 large mixed bell peppers (red, orange and yellow), roasted, seeded and roughly chopped tips & tricks
- 1 large poblano pepper, roasted, seeded and roughly chopped
- 1 large jalapeño pepper, roasted, seeded and roughly chopped
- 5 large vine tomatoes, blanched and quartered tips & tricks
- 1 tbsp. fresh rosemary, chopped tips & tricks
- 1/2 tbsp. fresh basil, chopped
- 2 tsp. ground cumin
- 1/8 tsp. cayenne pepper, or more to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 cup low-sodium chicken broth
- 1/2 cup 35% heavy cream
- 1 tbsp. good quality aged balsamic vinegar
- 1/2 tbsp. freshly squeezed lime juice tips & tricks
- 1/2 tbsp. agave nectar, if needed tips & tricks
- dollops of light sour cream, for garnish
- fresh chopped chives, for garnish
Directions
- In a skillet over medium heat, add oil and clarified butter. When hot, add onions and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer the onion mixture to a food processor fitted with the blade attachment.
- Add roasted peppers and blanched tomatoes to the onion mixture. Add rosemary, basil, cumin cayenne and freshly ground black pepper; process until smooth, stopping to clean the sides of the bowl.
- Transfer to a large bowl and add chicken broth, heavy cream, balsamic vinegar and lime juice.
- Using an immersion blender, process the mixture until smooth and well combined. Taste and adjust seasoning if needed (it might need some agave nectar).
- Cover and transfer to the refrigerator until cold.
- Serve with a dollop of sour cream and sprinkle with fresh chives.
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