{"id":8249,"date":"2009-08-14T08:23:20","date_gmt":"2009-08-14T15:23:20","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=8249"},"modified":"2009-08-14T08:23:20","modified_gmt":"2009-08-14T15:23:20","slug":"pepper-soup","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/soups-and-salads\/soup\/pepper-soup\/","title":{"rendered":"Pepper Soup"},"content":{"rendered":"


\n<\/strong><\/em>
\n\"Red
\n
\n<\/strong><\/em>
\nYes, another Roasted Bell Pepper recipe, but a “Chilled” one this time. Those of you who regularly visit me must have already realized that I am fascinated with bell peppers.
\n
\nNot only am I fascinated, I have to ‘fess up that I hoard them. Whenever I go to get grocery, I buy a few & roast them & refrigerate or chop & freeze them; I just have to have some at home. As I was planning for dinner, I was contemplating a\u00a0 soup, but at this heat the thought of a steaming bowl of soup did not really appeal. I would rather make something light & cool.\u00a0 The roasted bell peppers in the jar peaked at me from the corner of my refrigerator & here it is the “Chilled Bell Pepper Soup.”
\n
\n<\/strong><\/em>
\n\"Red
\n
\n<\/strong><\/em>
\nWonderfully colorful, flavorful & creamy, this was just what I needed to have. The swirly worly in the soup is not cream, I have used some thick yogurt\u00a0 & water blended together to form the “cream” & also for some slight tang in this chilled soup.. Overall it was a soup to swoon for.
\n
\n<\/strong><\/em>
\n
\n<\/strong><\/em><\/p>\n

Pepper (Capsicum) Soup<\/h3>\n


\n<\/strong><\/em><\/p>\n

Ingredients: <\/em><\/strong>(serves 2)<\/em><\/p>\n

    \n
  1. 1 Tablespoon butter or Olive Oil
    \n<\/strong><\/li>\n
  2. 2 Red Bell Pepper\/Capsicum (<\/strong>or 2 cups ready roasted bell peppers)<\/em><\/li>\n
  3. 1\/4 Cup Scallions,chopped (<\/strong>white part only<\/em>)<\/strong><\/li>\n
  4. 2 Tablespoons Celery, chopped
    \n<\/strong><\/li>\n
  5. 2 Tablespoons Thick Yogurt<\/strong><\/li>\n
  6. 1\/4 Cup Water<\/strong><\/li>\n
  7. Salt\u00a0 & Pepper (Preferably white) to taste<\/strong><\/li>\n
  8. 1\/4 Teaspoon Sugar
    \n<\/strong><\/li>\n
  9. Parsley minced for garnish (<\/strong>or any other fresh herb you would like to use<\/em>)<\/strong><\/li>\n<\/ol>\n


    \n<\/strong><\/em>
    \n
    \n<\/strong><\/em>
    \nPreparation:<\/strong><\/em>
    \n
    \n<\/strong><\/em><\/p>\n

    Roasting the Peppers:<\/h3>\n

    If you are not using store bought ready made roasted red peppers, you will have to roast them:<\/strong><\/em><\/p>\n

    On gas range stove tops<\/strong>: turn the burners on high and place the peppers directly onto the grates\/flame. Using tongs, turn the peppers around till they are evenly charred or blackened.<\/p>\n

    On Grill<\/strong>: Peppers can be roasted on the grill too in the same way as above.<\/p>\n

    To broil the peppers in the oven<\/strong>: Cut them in halves & place them peel side up in a broiler pan. Broil\u00a0 for about 10 minutes or until peppers are charred\/blistered.<\/p>\n

    As soon as the peppers are blackened all over, place them in a bowl and cover the bowl with a plate or with plastic wrap. or put them inside a ziploc bag. Let cool.<\/p>\n

    When cooled, peel the blistered skin off peppers, discard the seeds and cut them into strips.<\/p>\n

    (To store them, add oil & salt & store them in a jar in the refrigerator. For\u00a0 flavor, add garlic and herbs to the oil.)<\/strong>
    \n
    \n<\/strong><\/em><\/p>\n

    To make the soup:<\/h3>\n

    Melt the butter\/Olive Oil in a pan. Add the onions, celery, scallions & roasted peppers to the oil & and saut\u00e9 the vegetables over low hear for about 10 minutes until they are very soft but not browned.<\/p>\n

    Add about 1.5 cups of water (or broth if you want), salt & sugar, bring the ingredients in the to a boil, reduce the heat, and simmer the mixture for about 30 minutes. (Note<\/strong>: add more water\/broth if you want your soup thinner<\/em>)<\/p>\n

    Once cooked & the peppers are soft, cool the mixture & blend them to a smooth puree\u00a0 a blender or food processor. Transfer the pure\u00e9 to a bowl, and let it cool.<\/p>\n

    Whisk together the yogurt & the 1\/4 cup of water well,\u00a0 to a smooth non lumpy mix. Stir in half of the yogurt mix in the soup, and chill the soup thoroughly.<\/p>\n

    Ladle the chilled soups to the serving bowl. Spoon some of the yogurt mixture in each soup cup & & gently swirl it. season with pepper & chopped herbs, and garnish with parsley\/any other herb, if you wish.<\/p>\n

    Serve with Croutons or bread.<\/p><\/blockquote>\n


    \n<\/strong><\/em>
    \n\"Red
    \n
    \n<\/strong><\/em>
    \nI am kind of biased; I like anything with roasted red peppers. Believe me, this was good! I do not make cold soups very often, but the velvety, aromatic, pretty soup was delightful \ud83d\ude42 so right for a warm summer evening.
    \nSending this to No Croutons Required<\/a>, hosted by Jacqueline of Tinned Tomatoes. The Theme is Peppers.
    \n
    \n<\/strong><\/em>
    \nRelated Posts:<\/strong><\/em><\/p>\n

    Spiced Strawberry Soup with Mint Cream & Choco Nut Crisp<\/a><\/strong><\/p>\n

    Spinach Soup with Potato & Fried Garlic<\/a><\/strong><\/p>\n

    Kisir<\/a><\/strong>
    \n
    \n<\/strong><\/em><\/p>\n

    \n
    <\/div>