Chilled Roasted Red Pepper Soup With Greek Yogurt Recipes

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.

CHILLED ROASTED RED PEPPER SOUP

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

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.

SPICY RED PEPPER TOMATO SOUP WITH GREEK YOGURT

Steps:

• Wash and dry tomato and peppers. Cut in half lengthwise and core.
• Meanwhile wrap the garlic in foil and roast in 400 degree oven for 10 minutes or until soft .
• Toss the tomato and pepper with olive oil, balsamic vinegar, sugar, salt and pepper and grill on high heat 4-5 minutes or until tender.
• Remove garlic from oven and squeeze roasted garlic out of each individual clove.
• Place roasted vegetables and garlic in a food processor and pulse until thick paste consistency.
• Place the mixture in a large pot and dilute with chicken broth over medium heat.
• Reduce a bit until desired consistency. Add olive oil and adjust flavor with salt and pepper if necessary.
• Combine yogurt, lemon zest and hot sauce in a small mixing bowl.
• Divide soup into four separate soup bowls. Add a dollop of yogurt in the center of the soup and garnish basil and chopped scallion.