Chilled Tomato and Red Bell Pepper Soup Recipe

Chilled Tomato and Red Bell Pepper Soup Recipes

Ingredients :

4 red bell peppers

vegetable oil spray

1 medium onion, peeled and chopped

2 garlic cloves, peeled and chopped

4 large tomatoes, peeled, seeded and chopped

pinch of thyme

8 fresh basil leaves

1 tsp honey

freshly ground pepper

salt (optional)

6 cups vegetable consommé

1 tbsp sherry or champagne vinegar

3/4 cup nonfat plain yogurt

20 watercress leaves, or 4 pinches of chervil

Method :

Preheat the broiler. Spray the bell peppers very lightly with the pan coating. Place under the broiler and let them roast, turning frequently, until the skin is blackened on all sides. When the peppers are charred, cool them slightly and peel off the blackened skin. Remove the stems; remove the core and seeds. Chop the peppers and set aside.

Spray the bottom of a stockpot lightly with the pan coating. Over medium heat, add the chopped onion and sauté, stirring until translucent, about 90 seconds. Add the garlic, tomatoes, bell peppers, thyme, basil, honey, pepper and optional salt. Cook slowly for 5 minutes. Add the vegetable consommé and bring to a boil. Reduce the heat and simmer for 15-20 minutes. Transfer to a blender and puree until completely smooth, in batches if necessary. Cool to room temperature and refrigerate.

Just before serving, stir in the vinegar and yogurt and taste for seasoning. Thin if necessary with additional yogurt. Ladle the soup into shallow-rimmed soup plates and sprinkle with the watercress leaves or chervil.

Serves 4

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