Chilled Red Pepper Soup

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Servings: 6 Difficulty: Intermediate
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A vibrant, creamy, and refreshing cold soup perfect for summer entertaining
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This chilled red pepper soup is a vibrant and refreshing dish that transforms simple roasted peppers into a silky, creamy delight. The natural sweetness of the red peppers is balanced by the sharpness of garlic and a hint of thyme, while the half-and-half adds a luxurious texture without being too heavy. Served cold, it offers a cooling contrast to warm summer days, making it an ideal starter for al fresco dinners or a light lunch. The bright orange hue is as appealing as the flavor, promising a sophisticated yet easy-to-make meal. It’s a vegetarian-friendly option that feels indulgent, with a smooth consistency that coats the palate beautifully. Perfect for meal prep, this soup tastes even better as the flavors meld overnight in the refrigerator.

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Chilled Red Pepper Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 23.3

Description

This chilled red pepper soup is a vibrant and refreshing dish that transforms simple roasted peppers into a silky, creamy delight. The natural sweetness of the red peppers is balanced by the sharpness of garlic and a hint of thyme, while the half-and-half adds a luxurious texture without being too heavy. Served cold, it offers a cooling contrast to warm summer days, making it an ideal starter for al fresco dinners or a light lunch. The bright orange hue is as appealing as the flavor, promising a sophisticated yet easy-to-make meal. It&# 226;€™s a vegetarian-friendly option that feels indulgent, with a smooth consistency that coats the palate beautifully. Perfect for meal prep, this soup tastes even better as the flavors meld overnight in the refrigerator.

Ingredients

Directions

  1. Melt margarine or butter in a medium saucepan over medium-high heat.
  2. Add chopped bell peppers, chopped onion, and minced garlic to the saucepan.
  3. Cook and stir the vegetables until they are tender, about 5 minutes.
  4. Stir in chicken broth, thyme, and hot pepper sauce.
  5. Simmer the mixture for 10 to 15 minutes, or until most of the liquid is absorbed and the vegetables are very soft.
  6. Transfer the hot pepper mixture to a food processor or blender container.
  7. Add the half-and-half to the vegetable mixture.
  8. Process or blend until the soup is completely smooth and creamy.
  9. Pour the blended soup into a large bowl.
  10. Cover the bowl tightly and refrigerate for at least 4 hours, or until thoroughly chilled.
  11. Serve cold, optionally garnished with a drizzle of additional half-and-half.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 23.3kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 38.4mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chilled, red, pepper, soup, vegetarian, summer, creamy, blender, appetizer, refreshing, thyme, garlic, onion, half-and-half, chicken, broth, roasted, bell, peppers, cold
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