How To Make Chilled Roasted Red Pepper Soup
Chilled soups are great for when you want something comforting on a hot day. This red pepper soup is bursting with flavors and has tomatoes and garlic, too.
Preheat the oven to 400 degrees F. Line a baking sheet with heavy duty aluminum foil for easy clean-up.
Place the bell peppers, tomatoes, onions and garlic on the prepared baking sheet and toss with the olive oil and 2½ teaspoons of salt. Roast for about 40 minutes, or until the vegetables are just starting to brown.
Transfer the vegetables and all the juices to a food processor fitted with the blade attachment. Add the rosemary, cayenne pepper, anise seeds and remaining salt and purée until almost smooth.
Transfer the mixture to a bowl; add the water and balsamic vinegar. Chill in the refrigerator until cold.
Taste and adjust seasoning with salt and/or balsamic vinegar if necessary.
Serve cold, garnished with fresh rosemary if desired.
- Calories: 169.79kcal
- Fat: 13.84g
- Saturated Fat: 1.93g
- Monounsaturated Fat: 9.92g
- Polyunsaturated Fat: 1.53g
- Carbohydrates: 11.15g
- Fiber: 2.25g
- Sugar: 5.41g
- Protein: 1.79g
- Sodium: 739.78mg
- Calcium: 39.25mg
- Potassium: 329.50mg
- Iron: 0.68mg
- Vitamin A: 40.58µg
- Vitamin C: 18.30mg
Have your own special recipe to share? Submit Your Recipe Today!