Recipes | Spicy Chilled Bell Pepper Soup
Spicy Chilled Bell Pepper Soup
Just because this is a chilled soup, doesn’t mean it can’t be hot too! Peppers add a nice heat to this spicy chilled bell pepper soup to provide a kick that contrasts so well with the coldness that it makes you keep going for another spoonful!
Ingredients
Servings
- 4 Medium Ontario Greenhouse Bell Peppers (Red, Yellow, or Orange)
- 2 Lbs. Ontario Greenhouse Tomatoes
- 1 Sweet Onion, Chopped
- 2 Scotch Bonnet Chilies, Finely Chopped, Stems and Seeds Discarded
- 1/4 Cup & 2 Tbsp. Extra Virgin Olive Oil
- 2 Cups Chicken Stock
- 2 Cloves Garlic, Minced
- 1/2 Cup Cream
- To Taste Salt & White Pepper
Instructions
Step 1
Coat the Ontario greenhouse bell peppers with a thin layer of olive oil.Step 2
On high heat, roast bell peppers on gas burner racks or on a barbeque until skins are black.Step 3
Transfer to a medium bowl, cover and chill. Cut in half, remove black skin and discard the stem and seeds.Step 4
Bring water to a boil. Score the bottom of Ontario greenhouse tomatoes, reduce heat and blanch the tomatoes in simmering water for about 30 seconds, then place in an ice bath.Step 5
Peel and chop the tomatoes. Reserve the juices.Step 6
In a 4 quart saucepan over medium heat, add 1 tbsp. (15 ml) of oil, onions, garlic, chilies, 1 tsp. (5 g) salt and ¼ tsp. (2 g) pepper. Sauté for 10 minutes. Add the tomatoes, the tomato juice, bell peppers, broth and ¼ tsp. (2 g) salt. Cover and simmer for 5 minutes.Step 7
Purée soup in a blender, then strain. Add cream and season with salt and white pepper to taste.Step 8
Chill the soup and serve.
