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Chilled Red Pepper Soup With Basil And Croutons

fast.cook's picture
Chilled Red Pepper Soup With Basil And Croutons has a sizziling taste. The red pepper gives the Chilled Red Pepper Soup With Basil And Croutons a fiery taste.
Ingredients
  Red bell peppers 4 Large
  Olive oil 4 Tablespoon
  Onion 1 , cut into 3/4 inch pieces
  Chicken stock/Canned broth 3 Cup (48 tbs)
  Dried crushed red pepper 1⁄8 Teaspoon
  French bread cubes 1 1⁄2 Cup (24 tbs) (1/1 Inch)
  Basil leaves 6 , slivered (Fresh)
  Salt To Taste
  Pepper To Taste
Directions

Char peppers over gas flame or in broiler until blackened on all sides.
Wrap in paper bag and let stand 10 minutes.
Peel and seed.
Cut into 1/2 inch pieces.
Heat 2 tablespoons oil in heavy large saucepan over medium high heat.
Add onion and saute until brown on edges, about 6 minutes.
Add bell peppers and 3 cups stock.
Simmer until vegetables are tender, about 5 minutes.
Using slotted spoon, transfer peppers and onion to processor; puree.
With machine running, add stock from saucepan and blend until smooth.
Mix in dried red pepper.
Season with salt and pepper.
Cover and chill until cold. (Can be made 1 day ahead.)
Heat 2 tablespoons oil in medium skillet over medium heat.
Add bread; stir until brown.
Whisk cold soup to blend; thin with more stock if necessary Spoon into bowls.
Top with bread and basil.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday, Healthy

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