chilled roasted pepper soup

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon clarified butter
• 1 1/2 cups red onions, finely chopped
• 1/4 teaspoon ground himalayan sea salt
• 4 large cloves garlic, pressed
• 4 large mixed bell peppers (red, orange and yellow), roasted, seeded and roughly chopped
• 1 large poblano pepper, roasted, seeded and roughly chopped
• 1 large jalapeño pepper, roasted, seeded and roughly chopped
• 5 large vine tomatoes, blanched and quartered
• 1 tablespoon fresh rosemary, chopped
• 1/2 tablespoon fresh basil, chopped
• 2 teaspoons ground cumin
• 1/8 teaspoon cayenne pepper, or more to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1 cup low-sodium chicken broth
• 1/2 cup 35% heavy cream
• 1 tablespoon good quality aged balsamic vinegar
• 1/2 tablespoon freshly squeezed lime juice
• 1/2 tablespoon agave nectar, if needed
• dollops light sour cream, for garnish
• fresh chopped chives, for garnish