Chilled Red Pepper Soup
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Soups This vibrant Chilled Red Pepper Soup combines sweet roasted red bell peppers, savory onions, and a touch of cayenne, all blended to silky perfection with plain yogurt. Refreshing and elegant, it makes an ideal starter or light lunch for warm summer days.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | 2 hours | 4 servings |
🔪 Key Equipment
- Large saucepan
- Food processor
- Slotted spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Red Bell Peppers | roasted, peeled, and seeded |
| 1 small | Onion | diced |
| 1 tbsp | Olive Oil | |
| 1 qt | Chicken Stock | |
| 1 dash | Cayenne Pepper | |
| To taste | Salt | |
| To taste | Black Pepper | |
| 1 cup | Plain Yogurt | |
| To taste | Cilantro | leaves, for garnish |
Instructions
Step 1: Sauté and Simmer
- Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1 small onion and sauté until limp and translucent.
- Add the 4 red bell peppers and 1 qt chicken stock to the saucepan. Bring to a simmer and cook until all vegetables are completely tender, about 15 to 20 minutes.
Step 2: Puree and Chill
- With a slotted spoon, transfer the tender 4 red bell peppers and 1 small onion to a food processor and puree. While the machine is running, gradually add the remaining 1 qt chicken stock from the saucepan and process until completely smooth.
- Season with a dash of cayenne pepper, and salt and black pepper to taste.
- Stir in 1 cup plain yogurt until fully incorporated and smooth.
- Chill the soup in the refrigerator for at least 2 hours until cold. Serve chilled, garnished with fresh cilantro leaves.
💡 Make-Ahead & Storage: This soup can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Stir well before serving chilled.
Original Recipe Scan
