Red Pepper and Tomato Soup
A smooth, chilled soup of roasted-flavoured tomatoes and red peppers with a whisper of chipotle chile in adobo. Puréed until silky, passed through a sieve, and served cold with a dollop of sour cream. A summer soup worth making ahead.
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3 tbsp olive oil -
1 yellow onion, chopped -
6 large tomatoes (~1.5 kg), coarsely chopped -
4 large red bell peppers, coarsely chopped -
3 cloves garlic, thinly sliced -
½ chipotle chile in adobo -
2 cups (500 ml) chicken or vegetable stock -
salt and freshly ground pepper -
¼ cup sour cream or plain yogurt — to serve -
2 tbsp fresh flat-leaf parsley, chopped — to serve
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Warm the olive oil in a large saucepan over medium heat. Add the onion and sauté until softened, about 3–4 minutes.
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Reduce heat to medium-low. Add the tomatoes, bell peppers, garlic, chipotle chile, and stock. Cover partially and cook until the vegetables are fully softened, about 20 minutes. Remove from heat.
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Purée the soup in batches until smooth. Pass through a medium-mesh sieve, pressing on the pulp. Discard any solids. Season with salt and pepper.
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Let cool to room temperature, then cover and refrigerate for at least 4 hours until well chilled. Taste and adjust seasoning before serving.
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Ladle into chilled bowls. Garnish with a dollop of sour cream and a sprinkle of parsley. Serve immediately.
