Fire Up: Chilled Roasted Red Pepper Soup
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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.
Recipe by Culinary Thymes at https://www.culinarythymes.com/cool-down-chilled-roasted-red-pepper-soup/