Friday, 18 October 2013

Chilled Red Pepper Soup

Believe me cold soups are equally delicious as hot ones. Try this chilled roasted red pepper soup at home.

Take 3 large red bell peppers, 1 cup diced onions, 1 tablespoon chopped garlic, water, 1 bay leaf, ½ teaspoon celery seeds, 2 dashes hot sauce, ½ teaspoon black pepper and plain yogurt for garnishing.

Roast peppers until charred then place them in a sealable plastic bag for 15 minutes.

Now gently peel charred skin from peppers; discard skin. Cut peppers into quarters. Remove seeds and ribs and discard. Place the roasted peppers and all remaining ingredients in a medium saucepan. Cover and cook for 45 minutes.


Remove bay leaf and discard. Let soup cool then blend in food processor until smooth. Chill soup 3 hours in refrigerator before serving.

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