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Bell Pepper Heated Chilled Soup
Bell Pepper Heated Chilled Soup
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Course Soups
Cuisine Gluten-Free
Servings
Ingredients
  • 4 medium bell pepper red, yellow, or orange
  • 2 lbs tomato
  • 1 sweet onion chopped
  • 2 Scotch Bonnet pepper finely chopped, stems and seeds discarded
  • 93 ml olive oil extra virgin (1/4 cup and 2 tbsp)
  • 2 cups chicken stock
  • 2 cloves garlic minced
  • 1/2 cup cream
  • salt and white pepper to taste
Course Soups
Cuisine Gluten-Free
Servings
Ingredients
  • 4 medium bell pepper red, yellow, or orange
  • 2 lbs tomato
  • 1 sweet onion chopped
  • 2 Scotch Bonnet pepper finely chopped, stems and seeds discarded
  • 93 ml olive oil extra virgin (1/4 cup and 2 tbsp)
  • 2 cups chicken stock
  • 2 cloves garlic minced
  • 1/2 cup cream
  • salt and white pepper to taste
Bell Pepper Heated Chilled Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Coat the bell peppers with a thin layer of olive oil.
  2. On high heat, roast bell peppers on gas burner racks or on a barbecue until skins are black.
  3. Transfer to a medium bowl, cover and chill. Cut in half, remove black skin and discard the stem and seeds.
  4. Bring water to a boil. Score the bottom of the tomatoes, reduce heat and blanch the tomatoes in simmering water for about 30 seconds, then place in an ice bath.
  5. Peel and chop the tomatoes. Reserve the juices.
  6. In a 4 quart saucepan over medium heat, add 1 tbsp. (15 ml) of oil, onions, garlic, chilies, 1 tsp. (5 g) salt and ¼ tsp. (2 g) pepper. Sauté for 10 minutes. Add the tomatoes, the tomato juice, bell peppers, broth and ¼ tsp. (2 g) salt. Cover and simmer for 5 minutes.
  7. Purée soup in a blender, then strain. Add cream and season with salt and white pepper to taste.
  8. Chill the soup and serve.
Recipe Notes

Nature Fresh Farms Recipe

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