Using fresh ingredients, this is the perfect cold soup to enjoy this summer! It will surely become one of your popular recipes!
prep time10 Min
cook time8 Min
1 1/2 c
red onions, finely chopped
ground himalayan sea salt
cloves garlic, pressed
mixed bell peppers (red, orange and yellow), roasted, seeded and roughly chopped
poblano pepper, roasted, seeded and roughly chopped
jalapeño pepper, roasted, seeded and roughly chopped
vine tomatoes, blanched and quartered
fresh rosemary, chopped
fresh basil, chopped
cayenne pepper, or more to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
low-sodium chicken broth
35% heavy cream
good quality aged balsamic vinegar
freshly squeezed lime juice
agave nectar, if needed
dollops light sour cream, for garnish
fresh chopped chives, for garnish
How To Make
In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Ev7QMPpyXCo
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Categories & Tags for Chilled Roasted Pepper Soup: