Chilled Roasted Pepper Soup | Just A Pinch Recipes

Chilled Roasted Pepper Soup | Just A Pinch Recipes

www.justapinch.com

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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