Chilled Roasted Pepper Soup | Just A Pinch Recipes
In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3...
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Cooking tools:
- Food processor
- Immersion blender
- Skillet
- Mixing bowl
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Refrigerator
- Spoon
Ingredients
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) clarified butter
- 1 1/2 cup(s) red onions, finely chopped
- 1/4 teaspoon(s) ground himalayan sea salt
- 4 large cloves garlic, pressed
- 4 large mixed bell peppers (red, orange and yellow), roasted, seeded and roughly chopped
- 1 large poblano pepper, roasted, seeded and roughly chopped
- 1 large jalapeño pepper, roasted, seeded and roughly chopped
- 5 large vine tomatoes, blanched and quartered
- 1 tablespoon(s) fresh rosemary, chopped
- 1/2 tablespoon(s) fresh basil, chopped
- 2 teaspoon(s) ground cumin
- 1/8 teaspoon(s) cayenne pepper, or more to taste
- freshly ground black pepper, to taste (i always use mixed peppercorns)
- 1 cup(s) low-sodium chicken broth
- 1/2 cup(s) 35% heavy cream
- 1 tablespoon(s) good quality aged balsamic vinegar
- 1/2 tablespoon(s) freshly squeezed lime juice
- 1/2 tablespoon(s) agave nectar, if needed
- dollops light sour cream, for garnish
- fresh chopped chives, for garnish
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