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 ½ cups red onions, finely chopped
- ¼ to ½ tsp. ground Himalayan pink 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
- ½ tbsp. fresh basil, chopped
- 2 tsp. ground cumin
- ⅛ tsp. cayenne pepper, or more to taste
- freshly ground mixed peppercorns, to taste
- 1 cup low-sodium chicken broth
- ½ cup 35% heavy cream
- 1 tbsp. good quality aged balsamic vinegar
- ½ tbsp. freshly squeezed lime juice tips & tricks
- ½ tbsp. agave nectar, if needed tips & tricks
- dollops of light sour cream, for garnish
- fresh chopped chives, for garnish tips & tricks
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 mixed peppercorns; 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.