Cold baked sweet pepper puree soup

Cold baked sweet pepper puree soup

Ingredients

• Soup: 6 baked, peeled, seeded and diced red bell peppers 2.5 tbsp. saturated chicken broth or vegetable broth and a little more, if necessary, 1 tbsp. l. vegetable oil 1 chopped small head of onions 3 chopped cloves of garlic 2 tsp. ground cumin 1 tbsp. fortified table red wine Marsala 1 tbsp. l. chopped fresh cilantro leaves Salt and ground black pepper
• Avocado and chili salsa: 1/2 head of minced onions 2 minced cloves of garlic 2 baked, peeled, seeded and chopped anaheim chili 1 baked and powdered dried chili ancho 2 small diced avocados 2 sliced ​​plum tomatoes Juice of 2 limes Salt and ground black pepper 1/2 tbsp. sour cream Sprigs of cilantro for decoration

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.