Creamy Garlicky Chilled Sweet Red Pepper Soup |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 8 |
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If you love garlic like me . and red peppers like me, this is perfect. It is a very simple and very satisfying summertime soup. It is a absolute favorite of mine and there are not many chilled soups I am fond of, but this is one of them. Ingredients:
1 1/4 cups chopped red bell peppers |
1 cup red potatoes, peels on, diced |
3 1/2 cups chicken broth |
1/2 cup onion, chopped |
1 cup small curd cottage cheese (no low fat) |
2 tablespoons plain yogurt |
6 garlic cloves, chopped |
2 teaspoons olive oil |
salt |
pepper |
basil |
Directions:
1. Pepper Base - In a medium size pot, add the olive oil and bring to medium heat. Add the onion and garlic and cook 2-3 minutes. Don't let the garlic burn, stir often. Add the chicken broth, potatoes and red pepper and bring to a boil, then reduce and cook on medium low 15-20 minutes until the potatoes are fork tender. Remove from the heat and cool.
2. Blend - Once the mixture has cooled, puree in a blender until smooth. Add back to the same pot and refrigerate until completely cool.
3. Cream Mixture - Once again, we will be using the blender for this. Add the cottage cheese, yogurt and process until very smooth. Reserve 1/4 cup for a garnish.
4. Finish - Add the cream mixture to the pepper mix and stir well. Add in fresh ground black pepper, salt to taste and garnish with a drizzle of the cream mixture and fresh basil.
5. Note, prep time does include chilling time.
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