Cold Roasted Sweet Pepper Soup
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Cold baked sweet pepper soup - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Soup:
- 6 roasted, peeled, seeded and diced red bell peppers
- 2 1/2 cups rich chicken broth or vegetable broth, plus more if needed
- 1 tbsp. vegetable oil
- 1 small onion, finely chopped
- 3 chopped cloves of garlic
- 2 tsp ground cumin
- 1 cup fortified red table wine Marsala
- 1 tbsp chopped fresh cilantro leaves
- Salt and ground black pepper
Avocado and Chili Salsa:
- 1/2 head of chopped onion
- 2 crushed cloves of garlic
- 2 roasted Anaheim chili peppers, peeled, seeded, and chopped
- 1 dried ancho chili pepper, roasted and powdered
- 2 avocados, diced into small cubes
- 2 chopped plum tomatoes
- Juice of 2 limes
- Salt and ground black pepper
- 1/2 cup sour cream
- Sprigs of cilantro for garnish
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Cooking the dish according to the recipe:
- To make the soup, heat the oil in a large saucepan over high heat. Add the onion and garlic and sauté for about 2 minutes. Add the cumin and sauté for another 2 minutes.
Pour in the Marsala wine and reduce until reduced to about 1/2 cup, about 4 minutes. Add the pepper and broth, reduce the heat to medium, and simmer for about 20 minutes. Add the cilantro and season with salt and pepper to taste. - Gently puree the soup in a blender. Transfer it to a large bowl, cover, and chill thoroughly in the refrigerator for about 2 hours. (If the soup is too thick after chilling, thin it with a little more broth.)
Meanwhile, prepare the salsa.In a bowl, combine the onion, garlic, chili peppers, tomatoes, and avocado. Mix well. Add the lime juice, mix well, and season with salt and pepper to taste. Cover and refrigerate until serving.
To serve, ladle the soup into deep bowls and garnish with salsa, crème fraîche, and cilantro sprigs.
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