ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT

Roasted Tomato and Red Pepper Soup with Chilled Mint image

Yield Makes about 4 cups (serving 2)

Number Of Ingredients 12

2 red bell peppers (1 pound), quartered and seeded
4 medium tomatoes (1 pound), halved and cored
1 small onion (1/4 pound), cut into 1/2-inch-thick slices
2 large garlic cloves, halved
1 1/2 tablespoons olive oil
1/2 teaspoon ground coriander
3/4 cup water
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
2 tablespoons finely chopped fresh mint, or to taste

Steps:

Preheat broiler.
Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.