Chilled Red Pepper Soup With Basil And Croutons
|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)|
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.