RCI-SP.006.0050.001
Red Pepper Soup
Red Pepper Soup cold soup is a nice flavourful treat on a hot summer day.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- onions2 unitpeeled and chopped
- garlic4 clovespeeled and chopped
- red bell peppers4 unitseeded and chopped
- fresh red chile1 unithalved, seeded and chopped
- 1/4 cup
- 1 quart
- bunch of fresh basil1 smallleaves picked
- 3 tbsp
- 1 unit
- 1/4 unit
- 1 stalk
- 1 unit
- 1 unit
Method
1
Heat olive oil in a large pot over medium-high heat. Add chopped onions and garlic, stirring frequently until softened and translucent, approximately 4-5 minutes.
2
Add chopped red bell peppers and fresh red chile to the pot, stirring to coat with oil. Cook until the peppers begin to soften, about 5-6 minutes.
3
Pour chicken broth into the pot and bring to a simmer over medium heat. Reduce heat to medium-low and simmer gently for 12-15 minutes until the peppers are completely tender.
4
Remove the pot from heat and allow the mixture to cool slightly for 2-3 minutes. Using an immersion blender, puree the soup until smooth, working in batches if necessary for safety.
5
Finely dice the cucumber and celery into small pieces. Set aside for garnish.
6
Strain the soup through a fine-mesh sieve into another pot, pressing gently with the back of a spoon to extract all liquid and ensure a silky texture.
7
Return the strained soup to low heat and stir in red wine vinegar. Season generously with sea salt, freshly ground black pepper, and a pinch of cayenne pepper to taste.
8
Warm the soup through over low heat without boiling, approximately 2-3 minutes. Taste and adjust seasoning as needed.
9
Ladle soup into bowls and garnish with picked fresh basil leaves, diced cucumber, diced celery, and a light drizzle of extra virgin olive oil.