Chilled Red Pepper Soup With Garlic Parmesan Crisps Recipes

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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.

CHILLED RED PEPPER SOUP WITH BASIL AND CROUTONS



Chilled Red Pepper Soup with Basil and Croutons image

Categories     Soup/Stew     Herb     Pepper     Valentine's Day     Basil     Summer     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

4 large red bell peppers (about 2 1/4 pounds total)
4 tablespoons olive oil
1 onion, cut into 3/4-inch pieces
3 cups (or more) chicken stock or canned broth
1/8 teaspoon dried crushed red pepper
1 1/2 cups 1/2-inch French bread cubes
Fresh basil leaves, slivered

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces.
  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.)
  • Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.

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