| Red Pepper Soup, Chilled | Soups |
|
2 tbsp. olive oil
1 small red onion,chopped 3 cloves garlic,slivered 1 1/2 cups sliced carrots 4 large sweet red peppers (2lb/1kg) cut in chunks 1 red apple chopped 6 plum tomatoes,chopped 1 tbsp. paprika |
1 tbsp.packed brown sugar
1 tsp. each salt thyme,marjoram 1/4 tsp,ground allspice pinch cayenne pepper 2 tbsp sherry wine vinegar or cider vinegar black pepper to taste Canadian Living Aug. 1994 |
In a large stock pot, heat oil over med-high heat; cook onion, garlic,and carrots,stirring, for 3 or 4 minutes or until onion is softened. Add red peppers and apple; cook, stirring often, for about 15 minutes or until softened.
Add tomatoes;cook for 5 to6 minutes or until bubbling. Add paprika, sugar, salt, thyme, marjoram, allspice, cayenne and black pepper to taste;cook for 3 minutes.
Add vinegar; bring to a boil and boil for 2 minutes. Add 4 cups water; return to a boil,stirring. Reduce heat to med-low; cover and cook for 1 hour or until vegetables are very soft. Let cool just until warm. In batches, puree in blender. Transfer to a bowl and refrigerate until chilled or for up to 2 days. Makes 8 servings.
GARNISHES: Offer diced red onion, cucumber, sweet pepper, croutons, sour cream or yogurt to sprinkle over each serving.