roasted tomato and red pepper soup with chilled mint
 
for a picnic, we love this soup chilled, but it's just as delicious 
served hot. 
 
active time: 45 min start to finish: 3 1/4 hr 
 
2   red bell peppers (1 lb), quartered and seeded
4 medium  tomatoes (1 lb), halved and cored
1 small  onion (1/4 lb), cut into 1/2-inch-thick slices
2 large  garlic cloves, halved
1-1/2 Tbsp  olive oil
1/2 tsp  ground coriander
3/4 cup  water
2 Tbsp  heavy cream
1 tsp  fresh lemon juice
1-1/2 tsp  salt
1/4 tsp  sugar
2 Tbsp  finely chopped fresh mint, or to taste
 
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. 
puree 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. 
 
cooks' notes: 
. to chill soup quickly, set bowl with soup in a larger bowl of ice 
and cold water and stir until cold. 
 
. soup can be made 2 days ahead and kept chilled, covered. 
 
makes about 4 cups (serving 2). 
 
 
 
 
 
(ID: 73426) Mirror: rec.food.recipes: Tue, Sep 20, 2005


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