Chilled Roasted Red Pepper Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
7 red bell peppers (2 3/4 pounds) |
1 medium onion |
1 small boiling potato |
2 tablespoons olive oil |
1 teaspoon ground cumin |
3 1/2 cups water |
2 cups chicken broth |
1 medium tomato |
accompaniment: lime wedges |
Directions:
1. 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.
2. While soup is cooking, peel and seed tomato.
3. 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.
4. Serve soup with lime wedges.
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