Roasted Tomato And Red Pepper Soup With Chilled Mint
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
55
Sourness
36
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
2 large
Garlic Cloves (halved)1.5 tbsps
Olive Oil1 tsp
Ground Coriander3 cup
Water2 tbsps
Heavy Cream1 tsp
Lemon Juice (fresh)1.5 tsps
Salt1 tsp
SugarDirections:
1
Preheat broiler
2
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
3
Stir vegetables, then broil until vegetables are tender, about 3 minutes more
4
Purée vegetables with any juices from pan in batches in a blender until smooth
5
Stir in remaining ingredients except mint
6
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours
7
Just before serving, stir in mint
8
Preheat broiler
9
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
10
Stir vegetables, then broil until vegetables are tender, about 3 minutes more
11
Purée vegetables with any juices from pan in batches in a blender until smooth
12
Stir in remaining ingredients except mint
13
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours
14
Just before serving, stir in mint