Chilled Red Pepper Soup Recipe
This cool red pepper soup is perfect for warm summer weather.
Ingredients
- 2 tablespoons olive oil
- 1 red onion, small, chopped
- 3 cloves garlic, slivered
- 1 1/2 cups carrots, sliced
- 4 sweet red peppers, large, cut into chunks
- 1 red apple chopped, (either skin on or peeled is fine)
- 6 plum tomatoes, chopped
- 1 tablespoon paprika
- 1 tablespoon brown sugar, packed
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon marjoram
- 1/4 teaspoon ground allspice
- 1 pinch cayenne pepper
- black pepper to taste
- 2 tablespoons sherry wine vinegar, or cider vinegar
Instructions
- In a large stockpot, heat the oil over medium high heat. Cook the onion, garlic and carrots, stirring for 3-4 minutes or until the onion is softened.
- Add the red peppers and the apple. Cook, stirring often, for about 15 minutes or until softened. Add the tomatoes during the last 5 minutes and cook for 5-6 minutes or until the mixture is bubbling.
- Add the seasonings - the paprika, sugar, thyme, marjoram, allspice, cayenne and black pepper. Cook for 3 minutes.
- Add vinegar. Bring the soup back to a boil. Add 4 cups water and return to a boil, stirring. Reduce the heat to medium low, cover and cook for 30 to 40 minutes, or until the vegetables are very soft.
- Let the soup cool until it is not super hot. Purée the mixture in a blender in batches or use a hand blender to purée the soup. Transfer the soup to a large bowl and refrigerate it until it is chilled.
- Makes 8 servings.
Notes
This soup can be made ahead and is good in the refrigerator for up to 2 days.
Nutrition
Calories: 81kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 319mgPotassium: 350mgFiber: 3gSugar: 7gVitamin A: 6536IUVitamin C: 87mgCalcium: 27mgIron: 1mg
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