Chilled Red Pepper Soup With Basil And Croutons
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
58
Spice
45
Sweetness
41
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Char peppers over gas flame or in broiler until blackened on all sides
2
Wrap in paper bag and let stand 10 minutes
3
Peel and seed
4
Cut into 1/2-inch pieces
5
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat
6
Add onion and sauté until brown on edges, about 6 minutes
7
Add bell peppers and 3 cups stock
8
Simmer until vegetables are tender, about 5 minutes
9
Using slotted spoon, transfer peppers and onion to processor; puree
10
With machine running, add stock from saucepan and blend until smooth
11
Mix in dried red pepper
12
Season with salt and pepper
13
Cover and chill until cold
14
(Can be made 1 day ahead
15
) Heat 2 tablespoons oil in medium skillet over medium heat
16
Add bread; stir until brown
17
Whisk cold soup to blend; thin with more stock if necessary
18
Spoon into bowls
19
Top with bread and basil
20
Char peppers over gas flame or in broiler until blackened on all sides
21
Wrap in paper bag and let stand 10 minutes
22
Peel and seed
23
Cut into 1/2-inch pieces
24
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat
25
Add onion and sauté until brown on edges, about 6 minutes
26
Add bell peppers and 3 cups stock
27
Simmer until vegetables are tender, about 5 minutes
28
Using slotted spoon, transfer peppers and onion to processor; puree
29
With machine running, add stock from saucepan and blend until smooth
30
Mix in dried red pepper
31
Season with salt and pepper
32
Cover and chill until cold
33
(Can be made 1 day ahead
34
) Heat 2 tablespoons oil in medium skillet over medium heat
35
Add bread; stir until brown
36
Whisk cold soup to blend; thin with more stock if necessary
37
Spoon into bowls
38
Top with bread and basil