Updated Wednesday, June 17th, 2009
Yield: 8 servings
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 sauté onion, garlic, and tomatoes until most of the liquid is absorbed. Add tomato paste and diced chili pepper; cook 5 minutes. Add roasted bell peppers and any reserved liquid. Cook, while stirring, about 5 minutes.
Add tomato juice and raise heat to a boil. Boil gently, stirring often, about 15 minutes.
Puree in batches and let cool to room temperature; then refrigerate to chill. Season to taste with salt and pepper sauce. Whisk in olive oil.
Portion soup into 8 cups and garnish each with a basil leaf.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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