Cold baked sweet pepper puree soup

soups 146 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Cold baked sweet pepper puree soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 30 minutes
  • Calories: -
  • Difficulty: Easy
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Cold baked sweet pepper puree soup

Ingredients

Directions

  1. To cook the soup in a large saucepan, heat the oil over high heat. Add the onion and garlic and sauté for about 2 minutes. Add cumin and cook for 2 more minutes. Pour in Marsala wine and cook until about 1/2 cup remains, about 4 minutes. Add pepper and stock, reduce heat to medium, and simmer for about 20 minutes. Add cilantro, salt and pepper to taste.
  2. Puree the soup gently in a blender. Transfer to a large bowl, cover and chill well in the refrigerator for about 2 hours. (If the soup is too thick after chilling, dilute with a little broth.) In the meantime, cook the salsa. In a bowl, combine onions, garlic, chili peppers, tomatoes, and avocado. Mix well. Add lime juice, stir well, season with salt and pepper to taste. Cover and refrigerate until serving. To serve, pour the soup into deep bowls and garnish with salsa, crème fraîche and cilantro sprigs.

Cold baked sweet pepper puree soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 30 minutes
  • Calories: -
  • Difficulty: Easy

Cold baked sweet pepper puree soup

Ingredients

Directions

  1. To cook the soup in a large saucepan, heat the oil over high heat. Add the onion and garlic and sauté for about 2 minutes. Add cumin and cook for 2 more minutes. Pour in Marsala wine and cook until about 1/2 cup remains, about 4 minutes. Add pepper and stock, reduce heat to medium, and simmer for about 20 minutes. Add cilantro, salt and pepper to taste.
  2. Puree the soup gently in a blender. Transfer to a large bowl, cover and chill well in the refrigerator for about 2 hours. (If the soup is too thick after chilling, dilute with a little broth.) In the meantime, cook the salsa. In a bowl, combine onions, garlic, chili peppers, tomatoes, and avocado. Mix well. Add lime juice, stir well, season with salt and pepper to taste. Cover and refrigerate until serving. To serve, pour the soup into deep bowls and garnish with salsa, crème fraîche and cilantro sprigs.

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