Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Arrange peppers on broiler pan and roast 6 inches from heat source, turning until blackened on all sides.
  3. Transfer to a plastic bag and let steam 10 minutes.
  4. Peel peppers, discarding veins and seeds; rinse if necessary and pat dry with paper towels.
  5. Puree 2 peppers or chop very finely by hand.
  6. Slice remaining 2 peppers into very fine julienne; reserve for garnish.
  7. Melt butter in large saucepan over medium heat.
  8. Add shallots and cook until softened and beginning to color, 3 to 5 minutes.
  9. Puree tomatoes and their liquid in blender or food processor; add to shallots.
  10. Blend in wine, sugar, salt, pepper and pureed peppers; bring to a boil.
  11. Reduce heat and simmer 20 minutes, stirring occasionally; remove from heat and stir in tomato juice.
  12. Let cool, then cover and refrigerate several hours or overnight.
  13. To serve, ladle into individual bowls and garnish with reserved red pepper julienne.

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