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.
