Chilled Red Yellow Pepper Soup With Avocado Salsa Recipes

CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA

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 RED & YELLOW PEPPER SOUP WITH AVOCADO SALSA

Steps:

• For the soup: In a medium nonstick skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.
• Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
• Place half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1⁄2 cup of the yogurt; purée until smooth.
• Transfer yellow pepper purée to a covered container and refrigerate until chilled, about 30 minutes.
• Rinse blender and transfer remaining broth mixture to it. Add red peppers and remaining 1⁄2 cup yogurt; purée until smooth.
• Transfer red pepper purée to another covered container and refrigerate until chilled, about 30 minutes.
• For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro, and lime juice.
• To serve the soup, simultaneously ladle a generous 1⁄2 cup of the yellow pepper soup and a generous 1⁄2 cup of the red pepper soup into each of 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

SUPERB YELLOW PEPPER SOUP

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.

VELVETY YELLOW PEPPER SOUP

Steps:

• Heat the olive oil in a large saucepan over medium-low heat.
• Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
• Tie the parsley, thyme, and bay leaf together with kitchen twine.
• Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
• Discard the herb bundle.
• Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth.
• Return to the pot and reheat.
• Stir in the vermouth, and season, to taste, with salt and pepper.

CHILLED YELLOW PEPPER SOUP WITH CHIVES

Steps:

• In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes. Stir in garlic paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced to about 1 tablespoon. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.
• In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl. Season purée with salt and pepper and cool completely. Chill soup, covered, until cold, at least 4 hours, and up to 2 days. Whisk in sour cream and season with salt and pepper.
• Garnish soup with chives.

CHILLED AVOCADO SOUP WITH GINGER AND LIME

Steps:

• Melt butter in a medium pan over medium heat.
• Add minced shallots and minced ginger; sauté for about 1 minute.
• Add chicken broth, lime juice, cayenne pepper; bring to a boil.
• Reduce heat to medium-low and simmer for about 3 minutes.
• Transfer mixture to a large bow.
• Purée avocados and half & half in a blender.
• Whisk into soup.
• Season with salt and pepper.
• Cover and refrigerate for at least 3 hours.
• Garnish soup with cilantro and lime slices.

ROASTED RED PEPPERS SOUP

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

YELLOW PEPPER SOUP

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.