Best Chilled Red Yellow Pepper Soup With Avocado Salsa Recipes

Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa image

Provided by Food Network

Time 3h

Number Of Ingredients 18

1 tablespoon extra-virgin oil
1 small onion, minced
3 cloves garlic, chopped
2 teaspoons ground cumin
1 cup Marsala
6 red bell peppers, roasted, peeled, seeded, and diced
2 1/2 cups rich chicken stock or vegetable stock, or more as needed
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 onion, minced
2 cloves garlic, minced
2 Anaheim chiles, roasted, peeled, seeded, and chopped
1 dried ancho chile, roasted and pulverized
2 avocados, cut into small dice
2 limes, juiced
Salt and freshly ground black pepper
1/2 cup creme fraiche or sour cream
Cilantro sprigs, for garnish

Steps:

To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

Chilled Avocado Soup With Ginger and Lime image

Provided by Ashley U

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons butter
3 shallots
1 tablespoon minced peeled fresh ginger
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
2 (13 ounce) avocados, halved, pitted, peeled, mashed
1/2 cup half-and-half
chopped fresh cilantro
lime slice

Steps:

Superb Yellow Pepper Soup image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Steps:

In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

Nutrition Facts :

Yellow Pepper Soup image

Provided by drhousespcatcher

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 garlic cloves, chopped
2 teaspoons olive oil
1 1/2 lbs yellow peppers
3/4 lb potato, cut into chunks
3 cups unsalted chicken stock or 3 cups unsalted vegetable broth
1 tablespoon salt (less if using salted broth)
1 chipotle pepper (canned)
parmesan cheese (for garnish)
extra virgin olive oil (for garnish)

Steps:

Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
Bring stock to a boil.
Add peppers, potatoes, salt, chipotle and boiling stock.
Simmer for 20 minutes or until potatoes are soft.
Puree in food processor or use an immersion blender.
Serve in bowls with a sprinkle of parmesan and olive oil.
For a lower fat version use no fat parmesan cheese or omit. Do not use olive oil.
For Vegetarian do not use chicken broth. Use vegetable broth. For Vegan omit cheese also or use a vegan sub.