Yellow Bell Pepper Soup

Submitted by JenSmith

"This beautiful cold soup can be prepared 1 day ahead."

 

• Ready In: 2hrs 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 large yellow bell peppers (about 1 1/4 lb.)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 large garlic cloves, sliced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1⁄3 cup dry white wine
• 1⁄8 teaspoon turmeric
• 3 cups low sodium chicken broth (or more if desired)

• Garnish

• chopped fresh cilantro

directions

1. Cover and refrigerate 1/2 cup of the chopped bell pepper.
2. Heat oil in a large heavy skillet over medium heat. Add remaining bell pepper, onion, garlic, thyme, and bay leaf and saute until vegetables are tender, about 15 minutes.
3. Add wine and turmeric; bring to a boil. Boil for 2 minutes.
4. Add 3 cups broth, reduce heat, and simmer until vegetables are very tender, stirring occasionally, about 15 minutes.
5. Discard bay leaf.
6. Puree the soup in batches in a blender or food processor.
7. Season to taste with salt and pepper. Cover and refrigerate soup until cold, about 2 hours.
8. If your soup is too thick for your taste, thin it with some more chicken broth.
9. Ladle into bowls. Sprinkle with reserved 1/2 cup bell pepper and cilantro.