Chilled Red Pepper Tomato Soup Recipes

CHILLED ROASTED TOMATO & RED PEPPER SOUP

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and place tomatoes, peppers, and garlic on top. Drizzle with the olive oil and roast for 35 minutes until soft.
• Immediately transfer peppers to a sealable glass container or plastic bag and let sit for at least 25 minutes, or until peppers are cooked through. Remove stems and seeds. You can either peel or leave the skin on the peppers after they rest.
• Place tomatoes, garlic, peppers, dried basil, lemon juice, and salt and pepper in a high powered blender and blend until smooth, about 30 seconds. If soup is not cold enough, place in the refrigerator for 10 minutes.
• Serve with optional toppings and enjoy!

CHILLED TOMATO & RED PEPPER SOUP

Steps:

• Cut each pepper half into quarters. Place skin side up on a grill rack and cook until skins have charred. Transfer to a bowl and cover with a plate. (I put them on the barbeque to keep the heat out of the house.).
• Heat the oil in a large pan. Add onion and garlic and cook until soft. Meanwhile, remove the skin from the peppers and roughly chop them. Cut the tomatoes into chunks.
• Add the peppers and tomatoes to pan, then cover and cook gently for 10 minutes. Add wine and cook a further 5 minutes, then add stock and salt and pepper to taste and continue simmering 20 minutes.
• Process the soup in a blender until smooth. (I let it cool a bit first. Easier to handle, and less like to explode!) Pour into a clean glass or ceramic bowl and leave to cool completely before chilling for at least 3 hours. When soup is cold, season to taste. Serve in bowls topped with croutons, if you wish, and garnished with snipped chives.

CHILLED TOMATO SOUP

Steps:

• Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
• Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
• Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

CHILLED RED PEPPER-TOMATO SOUP

Steps:

• Preheat broiler. Holding bell pepper at stem, cut into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining pepper. Place pieces skin side up on broilerproof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool. (Can be prepared 1 day ahead; chill.)
• Peel peppers and cut into thirds. Combine with tomato juice and garlic in blender. Puree until smooth. Stir in green onions and basil. Season generously with pepper. Refrigerate overnight.
• Garnish with yogurt and serve.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT

Steps:

• Preheat broiler.
• Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
• Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
• Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.

CHILLED RED PEPPER SOUP

Steps:

• Preheat broiler.
• Arrange peppers on broiler pan and roast 6 inches from heat source, turning until blackened on all sides.
• Transfer to a plastic bag and let steam 10 minutes.
• Peel peppers, discarding veins and seeds; rinse if necessary and pat dry with paper towels.
• Puree 2 peppers or chop very finely by hand.
• Slice remaining 2 peppers into very fine julienne; reserve for garnish.
• Melt butter in large saucepan over medium heat.
• Add shallots and cook until softened and beginning to color, 3 to 5 minutes.
• Puree tomatoes and their liquid in blender or food processor; add to shallots.
• Blend in wine, sugar, salt, pepper and pureed peppers; bring to a boil.
• Reduce heat and simmer 20 minutes, stirring occasionally; remove from heat and stir in tomato juice.
• Let cool, then cover and refrigerate several hours or overnight.
• To serve, ladle into individual bowls and garnish with reserved red pepper julienne.

RED PEPPER AND TOMATO SOUP

Steps:

• Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
• Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.