Red peppers are simply riper versions of the green, and are oh so sweet. This summery lycopene- rich Cold Roasted Red Pepper Soup uses them to their best advantage. Although it is good hot, we like this soup best chilled. Serve it with Roasted Radish and Farro Salad or Quinoa with Sofrito for a perfectly refreshing, chemo-friendly light summer meal.
- Preheat the oven to 350 degrees.
- In a large bowl, toss the tomatoes and red peppers with 1 tablespoon of olive oil, salt and pepper until coated with oil. Transfer to a baking sheet. Cook until the vegetables are browned in spots and tender, about 30 minutes.
- Meanwhile, in a sauté pan, heat the remaining 1 tablespoon of olive oil. Add the onions and garlic, and cook until the onions have turned translucent, about 7-10 minutes. Add the coriander, and cook stirring for 1 minute. Turn off the heat and let sit until the roasted tomatoes and peppers are done.
- Puree the onion mixture with the roasted tomatoes and pepper, along with ½ to 1 cup of water. Puree until smooth.
- Let the soup sit at room temperature uncovered for about 30 minutes then chill in the refrigerator for at least 2 hours. Stir in lemon juice and chopped mint and serve cold.
- 1 pound vine-ripened tomatoes, quartered
- 2 large red peppers, seeded and cut into 2 inch slices
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 yellow onion, chopped
- 2 cloves of garlic, minced
- ½ teaspoon ground coriander
- Juice from ½ a lemon
- Chopped fresh mint
Ann's Tips and Tricks
If you like peppers but find them a little difficult to digest, roast just the tomatoes in step 2, and use the same method to prepare and skin the peppers as for our ‘Marinated Roasted Peppers’.