Chilled Red Pepper Soup

1. 1

   Preheat broiler.

2. 2

   Arrange peppers on broiler pan and roast 6 inches from heat source, turning until blackened on all sides.

3. 3

   Transfer to a plastic bag and let steam 10 minutes.

4. 4

   Peel peppers, discarding veins and seeds; rinse if necessary and pat dry with paper towels.

5. 5

   Puree 2 peppers or chop very finely by hand.

6. 6

   Slice remaining 2 peppers into very fine julienne; reserve for garnish.

7. 7

   Melt butter in large saucepan over medium heat.

8. 8

   Add shallots and cook until softened and beginning to color, 3 to 5 minutes.

9. 9

   Puree tomatoes and their liquid in blender or food processor; add to shallots.

10. 10

    Blend in wine, sugar, salt, pepper and pureed peppers; bring to a boil.

11. 11

    Reduce heat and simmer 20 minutes, stirring occasionally; remove from heat and stir in tomato juice.

12. 12

    Let cool, then cover and refrigerate several hours or overnight.

13. 13

    To serve, ladle into individual bowls and garnish with reserved red pepper julienne.

* Per serving · 4 servings · Values may vary.

No additional tips available.