During the other night's first taste test, I worried the whole pot was destined for the disposal. You see, the 'spice' in this soup is chili powder. It seemed an odd choice from the git-go but because this cookbook (Vegetarian Celebrations by Nava Atlas who blogs with the rest of us at In a Vegetarian Kitchen) is so reliably good, chili powder it was.
Straight out of the pot, the chili powder tasted strident, overpowering and mismatched with the pepper. After resting overnight, the soup was ... yes, delicous! And the chili powder had mellowed into the background, letting the sweet pepper flavor come forth and shine.
NEXT TIME ... I'll try the soup with two-buck, two-second Trader Joe's frozen roasted peppers or the equivalent of jarred peppers.
KITCHEN NOTES ...
- Even on a damp spring day, this was tempting cold, a red-pepper gazpacho, if you will.
- As garnish, the roasted green/yellow peppers (as suggested by the inspiring recipe) were a waste. They sank straight to the bottom and added nothing taste-wise. Photo-wise, luckily the bowl was shallow ...
- For garnish, think croutons or a swirl of Greek yogurt or a snippet of chive or slivers of basil or chunks of feta.
ROASTED PEPPER SOUP
Bookmark or print this recipe only
Hands-on time: With pre-roasted peppers, maybe 10 minutes
Time to table: Maybe 30 minutes
Makes 7 cups
1 tablespoon olive oil (reduced from 2 tablespoons)
1 large red onion, diced (1 1/2 red onions yielded 3 cups which I used)
2 tablespoons minced garlic
6 large red peppers, roasted and skinned (I had 5 but they were extra large)
1 cup water
3 cups water
1/4 cup dry red wine
1 teaspoon chili powder
Juice of a lemon (about 2 tablespoons)
1/3 cup fresh minced herbs (I used basil and cilantro)
Salt and pepper to taste
Heat the olive oil until shimmery over MEDIUM HIGH in a large pot or Dutch oven. Add the onion and saute until very soft, stirring often, adjusting heat as necessary. (I let them cook and cook and cook while the peppers were roasting so the onion flavor was very sweet and mellow.) Transfer to a food processor. Add the roasted peppers and 1 cup water to the food processor and process until smooth. (For a special occasion, I'd be tempted to use a chinois to achieve real smoothness.) Return to pot. Add the 3 cups water, wine and chili powder and bring just to a boil, then reduce heat and simmer gently for 30 minutes. Stir in the lemon juice and herbs. Season to taste. LET REST OVERNIGHT for FLAVORS TO MELD. Reheat, garnish, serve and enjoy!
Per Serving: 97 Cal (22% from Fat, 9% from Protein, 69% from Carb); 2 g Protein; 3 g Tot Fat; 0 g Sat Fat; 18 g Carb; 4 g Fiber; NetCarb14; 32 mg Calcium; 1 mg Iron; 10 mg Sodium; 0 mg Cholesterol; Weight Watchers 1-1/2 points
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
Vegetarian Celebrations by Nava Atlas