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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This beautiful cold soup can be prepared 1 day ahead. 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) |
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.
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