CHILLED TOMATO SOUP

Chilled Tomato Soup image

Provided by Martha Stewart

Number Of Ingredients 10

2 large red bell peppers
2 1/2 pounds tomatoes (about 6 large)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cups homemade or canned low-sodium chicken stock
2/3 cup freshly squeezed orange juice (2 oranges)
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper
Plain yogurt, for garnish
Chopped fresh herbs, for garnish

Steps:

Preheat the oven to 400 degrees. Place the peppers and tomatoes on a baking sheet, and roast until they are slightly charred, about 30 minutes.
Peel, and core the peppers and tomatoes. Transfer the flesh to the jar of a blender; set aside.
In a medium skillet, heat olive oil. Add onion, and cook until translucent, about 5 minutes. Add to the blender, and purÃ©e until smooth. Pass the mixture through a food mill fitted with a medium disk into a large bowl. Stir in the stock, orange juice, vinegar, salt, and pepper. Cover, and refrigerate until chilled. Serve garnished with yogurt and herbs.