Chilled Red Pepper Soup
Ingredients
- 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
- ⅛ teaspoon cayenne pepper
- 2½ cups water
- 1 tablespoon balsamic vinegar
Instructions
- 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.
Nutrition
Calories: 158kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1184mgPotassium: 464mgFiber: 4gSugar: 11gVitamin A: 3025IUVitamin C: 116mgCalcium: 48mgIron: 1mg
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