Roasted Tomato and Red Pepper Soup with Chilled Mint
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups (serving 2)
- 1/4 teaspoon sugar
- 3/4 cup water
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon ground coriander
- 2 tablespoons heavy cream
- 1 teaspoon fresh lemon juice
- Carbohydrate 28 g(9%)
- Cholesterol 21 mg(7%)
- Fat 17 g(26%)
- Fiber 8 g(32%)
- Protein 5 g(10%)
- Saturated Fat 5 g(25%)
- Sodium 1485 mg(62%)
- Calories 270
Preparation Preheat broiler. Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more. Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint. Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint. Cooks' notes:· To chill soup quickly, set bowl with soup in a larger bowl of ice and cold water and stir until cold. · Soup can be made 2 days ahead and kept chilled, covered.
Preparation Preheat broiler. Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more. Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint. Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint. Cooks' notes:· To chill soup quickly, set bowl with soup in a larger bowl of ice and cold water and stir until cold. · Soup can be made 2 days ahead and kept chilled, covered.
