Cool Down: Chilled Roasted Red Pepper Soup

cold soup recipe for summerNothing refreshes like cold soup in the summer.

Elegant and light, cold soup won’t weigh you down. It is ideal for lunch or an easy, breezy supper.

I love the orange notes in this one, thanks to the orange juice and zest. I also like that, if I am in a time crunch, I can use superior quality jarred roasted peppers and canned tomatoes. Gotta love that.

I do hope you enjoy the recipe. And here are more yummy cold soups to try this summer:

Cool Cucumber and Buttermilk Soup
Luis’ Gazpacho
Chilled Artichoke Citrus Soup

Stay cool and enjoy! -alyce                                                photo: fulton davenport

5.0 from 1 reviews
Fire Up: Chilled Roasted Red Pepper Soup
Author: 
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 6 roasted red bell peppers (or (1) 13 oz. jar)
  • 6 plum tomatoes (or (1) 35 oz. can chopped tomatoes
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • zest & juice of 1 orange
  • 2 garlic cloves
  • 1 tsp ground cumin
  • sour cream
Instructions
  1. Char the peppers over a gas flame or under the broiler until completely blackened. Place the peppers in a bowl covered with plastic for 10 minutes. Peel and seed.
  2. Combine the red peppers, tomatoes, olive oil, vinegar, orange zest and juice, and the garlic cloves in a blender. Blend well.
  3. Toast the cumin in a small pan over medium heat until fragrant. Add the cumin to the blender. Blend well to combine. Season with salt and pepper. Serve chilled with a dollop of sour cream if desired.