CHILLED RED PEPPER SOUP WITH BASIL AND CROUTONS

Chilled Red Pepper Soup with Basil and Croutons image

Yield Serves 4

Number Of Ingredients 7

Previous Next

4 large red bell peppers (about 2 1/4 pounds total)
4 tablespoons olive oil
1 onion, cut into 3/4-inch pieces
3 cups (or more) chicken stock or canned broth
1/8 teaspoon dried crushed red pepper
1 1/2 cups 1/2-inch French bread cubes
Fresh basil leaves, slivered

Steps:

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces.
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.)
Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.