Roasted Tomato and Red Pepper Soup with Chilled Mint |
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Prep Time: 45 Minutes Cook Time: 150 Minutes |
Ready In: 195 Minutes Servings: 4 |
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For a picnic, we love this soup chilled, but it's just as delicious served hot. Ingredients:
2 red bell peppers (1 pound), quartered and seeded |
4 medium tomatoes (1 pound), halved and cored |
1 small onion (1/4 pound), cut into 1/2-inch-thick slices |
2 large garlic cloves, halved |
1 1/2 tablespoons olive oil |
1/2 teaspoon ground coriander |
3/4 cup water |
2 tablespoons heavy cream |
1 teaspoon fresh lemon juice |
1 1/2 teaspoons salt |
1/4 teaspoon sugar |
2 tablespoons finely chopped fresh mint, or to taste |
Directions:
1. Preheat broiler.
2. Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
3. Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
4. Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.
5. Cooks' notes: · To chill soup quickly, set bowl with soup in a larger bowl of ice and cold water and stir until cold.
6. · Soup can be made 2 days ahead and kept chilled, covered.
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