Cold Roasted Red Pepper Soup

Soups, Stews, Chowders Recipes

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 Café in Great Barrington. Owner Matthew Rubiner chose this as a refreshing and filling starter for his summer picnic at Tanglewood. We like it chilled or heated up with some crusty bread. Watch Yankee food editor Annie B. Copps prepare this recipe.

• 4 red bell peppers
• 3 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

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.

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