Chillled Red Pepper Soup

Perhaps you’re one of the fortunate few with a neighbour who grows vast quantities of peppers?  I have Frederick and his secret garden.  After preparing this dish I can state with absolute certainty that I will never buy commercially prepared soup again.   It’s never too late for a chilled soup. Lots of flavor!

 

Ottolenghi Chilled Red Pepper Soup

 

 

 

For 4 persons.

1 onion-chopped

3 tbsp oil
8 sage leaves-sliced

4 red peppers-chopped (we had Shepherd) Set aside ½ diced pepper.
2 bay leaves
2 tsp cumin
1tsp sugar
1 dried chili-chopped
2 cups stock

1 celery stalk

zest of ½ lemon
1 clove garlic-crushed

basil leaves-chopped

parsley-chopped

sour cream

 

Sauté onion, sage, and peppers for 10 mins.  Add peppers, bay, cumin, sugar, chili, and stock.

Simmer 15 mins.
Remove bay and puree soup. Cool.
Add remaining pepper, zest, and garlic.  Chill.
Serve with basil, parsley, and sour cream.