VCE: Cold Grilled Red Pepper Soup With Basil Purée

[Guest guest]

And this cold soup is based on the Roasted Red Pepper Soup which I just

posted. Kathleen

 

* Exported from MasterCook *

 

Cold Grilled Red Pepper Soup With Basil Purée

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 236

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

Take the Roasted Red Pepper Soup (see separate recipe) grilling both the

onion and the peppers first along with an extra orange or yellow pepper and

adding 1/2 cup cream. Peel, seed, and dice the extra pepper. Chill the

soup well. Taste for salt and add a little balsamic vinegar or sherry

vinegar to sharpen the flavors. Purée a handful of basil leaves with extra

virgin olive oil until smooth. Stir the chopped peppers into the soup and

garnish each bowl with a swirl of basil purée. Serves 4 to 6.

 

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