Cold Roasted Red Pepper Soup
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Yield: 8 servings
This recipe is adapted from chef Erhard Wendt of the Williamsville Inn in West Stockbridge, Massachusetts, and it's a big hit at Rubi's CafIngredients:
4 red bell peppers3 tablespoons olive oil, divided
1 large onion, diced
2 garlic cloves, chopped
4 large tomatoes, peeled and seeded
1 tablespoon tomato paste
1/4 chili pepper, diced
1-1/2 quarts tomato juice
Kosher or sea salt
2 (approximately) drops pepper sauce (such as Tabasco)
3 tablespoons extra-virgin olive oil
8 basil leaves
Instructions:
Heat oven to 400°. Wash and dry bell peppers thoroughly. Place on a rimmed sheet pan and drizzle with 1 tablespoon oil. Roast 25 to 30 minutes, or until well blistered and browned in spots. Cool; then peel skins and remove seeds, reserving the liquid.
In a large saucepan over medium-high setting, heat remaining 2 tablespoons oil and saut
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I made the soup for the first time. Coming from the Garden State of NJ, I used the the best TOMATOES. I also put some basil in the blender with the peppers and NJ tomatoes. It is a good soup for a hot day.