Recipes:
Soups: Chilled Roasted Red Pepper Soup
Produced by Jennifer Frazier, Culinary
Thymes magazine
6 roasted red bell peppers (or 1 13-oz.
jar)
6 plum tomatoes (or 1 (35 oz) can chopped
tomatoes
½ cup olive oil
¼ cup balsamic vinegar
zest & juice of 1 orange
2 garlic cloves
1 tsp ground cumin
sour cream
Char the peppers over a gas flame or under
the broiler until completely blackened.
Place the peppers in a bowl covered with
plastic for 10 minutes. Peel and seed.
Combine the red peppers, tomatoes, olive
oil, vinegar, orange zest and juice and
the garlic cloves in a blender. Blend well.
Toast the cumin in a small pan over medium
heat until fragrant. Add the cumin to the
blender. Blend well to combine. Season with
salt and pepper. Serve well chilled with
a dollop of sour cream if desired.
A California Sauvignon
Blanc or Chardonnay would be great here!
Wine Skinny Cooks aug 2001
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