Chilled Red Pepper Soup

Chilled Red Pepper Soup

Chilled Red Pepper Soup

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Cook Time 40 minutes
Total Time 40 minutes
Course Soups, Stews & Chilis
Cuisine Mediterranean
Diet Vegetarian
Servings 6
Calories 158 kcal


electric blender
1 Blender or food processor


  • 4 red bell peppers seeded and quartered
  • 3 vine-ripened tomatoes quartered
  • 2 yellow onions peeled and quartered
  • 6 cloves garlic
  • 4 tablespoons extra virgin olive oil
  • 3 teaspoons kosher salt
  • 1 tablespoon rosemary chopped
  • teaspoon cayenne pepper
  • cups water
  • 1 tablespoon balsamic vinegar


  • Preheat the oven to 400°F.
  • Place the bell peppers, tomatoes, onions, and garlic in a sauté pan or shallow baking dish and toss with the olive oil and 2½ teaspoons of the salt. Roast for about 40 minutes, or until the vegetables are just starting to brown.
  • Transfer the vegetables with their juices to a food processor or blender. Add the rosemary, cayenne pepper, and remaining ½ teaspoon salt and purée until smooth.
  • When done, transfer the mixture to a bowl and add the water and balsamic vinegar. Chill in the refrigerator until cold (at least 2 hours).
  • Taste and adjust seasoning if necessary, and serve cold.


Calories: 158kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1184mgPotassium: 464mgFiber: 4gSugar: 11gVitamin A: 3025IUVitamin C: 116mgCalcium: 48mgIron: 1mg
Food Group Vegetables
Keyword Healthy
Cooking Method Roasting
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