Chilled Roasted Pepper Soup
Using fresh ingredients, this Chilled Roasted Pepper Soup is the perfect cold soup to enjoy this summer! It's sure to be a popular recipe!
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.