Prep 25 mins
Cook 25 mins
Wonderful summer soup that could also be served warm.Serve this pretty soup in glass mugs or balloon wine goblets. Roasted red peppers with a hint of red wine- great as a starter or as light main meal.Originally from a July 1983 issue of Bon Apetit that featured summer soups.
- 4 red bell peppers
- 2 tablespoons butter
- 3 medium shallots, finely chopped (or 3 green onions, finely chopped or 1 medium onion, finely chopped)
- 1 (28 ounce) can Italian plum tomatoes
- 1 cup dry red wine
- 1 teaspoon sugar
- salt & freshly ground black pepper, to taste
- 1 cup tomato juice
- Preheat broiler.
- Arrange peppers on broiler pan and roast 6 inches from heat source, turning until blackened on all sides.
- Transfer to a plastic bag and let steam 10 minutes.
- Peel peppers, discarding veins and seeds; rinse if necessary and pat dry with paper towels.
- Puree 2 peppers or chop very finely by hand.
- Slice remaining 2 peppers into very fine julienne; reserve for garnish.
- Melt butter in large saucepan over medium heat.
- Add shallots and cook until softened and beginning to color, 3 to 5 minutes.
- Puree tomatoes and their liquid in blender or food processor; add to shallots.
- Blend in wine, sugar, salt, pepper and pureed peppers; bring to a boil.
- Reduce heat and simmer 20 minutes, stirring occasionally; remove from heat and stir in tomato juice.
- Let cool, then cover and refrigerate several hours or overnight.
- To serve, ladle into individual bowls and garnish with reserved red pepper julienne.