Chilled Red Pepper Soup

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 red bell peppers
• 2 tablespoons butter
• 3 medium shallots, finely chopped (or 3 green onions, finely chopped or 1 medium onion, finely chopped)
• 1 (28 ounce) can italian plum tomatoes
• 1 cup dry red wine
• 1 teaspoon sugar
• salt & freshly ground black pepper, to taste
• 1 cup tomato juice

Recipe

• 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.