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LOCATION: Recipes >> Soups >> Roasted Pepper 05

Print this Recipe    Roasted Pepper 05

Chilled Red Pepper Soup With Basil And Croutons

4 red bell peppers, (about 2 1/4 pounds total)
4 tablespoons olive oil
1 onion, cut into 3/4-inch pieces
3 cups chicken stock or canned broth, (or more)
1/8 teaspoon dried crushed red pepper
1 1/2 cups French bread cubes, (1/2-inch)
Fresh basil leaves, slivered

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 saut 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.

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.
Serves 4.

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