CHILLED ROASTED PEPPER SOUP

Chilled Roasted Pepper Soup image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 21

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

Steps:

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 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Ev7QMPpyXCo