chilled roasted pepper soup

Ingredients For chilled roasted pepper soup

• 1 Tbsp

  olive oil
• 1 Tbsp

  clarified butter
• 1 1/2 c

  red onions, finely chopped
• 1/4 tsp

  ground himalayan sea salt
• 4 lg

  cloves garlic, pressed
• 4 lg

  mixed bell peppers (red, orange and yellow), roasted, seeded and roughly chopped
• 1 lg

  poblano pepper, roasted, seeded and roughly chopped
• 1 lg

  jalapeño pepper, roasted, seeded and roughly chopped
• 5 lg

  vine tomatoes, blanched and quartered
• 1 Tbsp

  fresh rosemary, chopped
• 1/2 Tbsp

  fresh basil, chopped
• 2 tsp

  ground cumin
• 1/8 tsp

  cayenne pepper, or more to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1 c

  low-sodium chicken broth
• 1/2 c

  35% heavy cream
• 1 Tbsp

  good quality aged balsamic vinegar
• 1/2 Tbsp

  freshly squeezed lime juice
• 1/2 Tbsp

  agave nectar, if needed
• dollops light sour cream, for garnish
• fresh chopped chives, for garnish