Wednesday, June 29, 2011

Radical Cooking - Instant Chilled Roasted Red Pepper Soup



Cooking out side the takeout box
Better, faster, fresher, cheaper and healthier......
Smooth and creamy
Divine!


It maybe too hot to cook but it's never too hot to eat.

And when it's hot outside, a chilled soup is just what the doctor ordered.

Perhaps you're not a cold soup fan.
Or perhaps you've never tried a cold soup.

This recipe is going to change all that.
It is so easy and so delicious you won't be able to stop eating it.
And when your friends and family rave, you won't be able to stop serving it either!

This is not one of those cold soup recipes that your have to cook then chill - no sir-ree. 

All you do is whirl a few ingredients in the blender.  EZ haute cuisine.

Keep a jar of roasted red peppers and a can of evaporated milk in the fridge. 

In less time than it takes to make dinner reservations at your favorite air conditioned bistro, you can have gorgeous, yummy, home made, extravagant gourmet soup on the table

And, think of this.....when the cold weather comes again, you don't have to stop serving it.
Gazpacho
Another no cook cold soup
All you have to do is serve it heated.
 
Imagine that!
One super easy recipe for all seasons. 

That's pretty radical!!


Chilled Roasted Red Pepper Soup
Pale pink and gorgeous.  Panache in a flash.
Looks (and tastes) like you cooked all day.
They'll all be whispering that you must have gone to a fancy cooking school.

Makes a wonderful starter for a grilled steak dinner.
Lovely for lunch with a crisp green salad and some crusty bread.
Perfect to pack for picnics, polo or the races.  (That's horse races, of course, after all this is Virginia...)

>>>>>>>>>>>>>>>
Makes 4 (half cup) servings

Preparation time: 5 minutes
Cooking not required
Can be made a day in advance

Use a stationary or immersion blender to puree the soup
The food processor does not make it smooth enough
>>>>>>>>>>>>>>>

1 (12 oz.) jar roasted red peppers (water or brine packed - not vinegar packed - drained)
1 tablespoon brown sugar
1 1/4 cups chicken or vegetable broth (room temperature)
3/4 cup light cream or 1 (12-14 oz) can evaporated milk (undiluted)
Optional garnish - sprinkle of finely minced fresh chives
Chilled Potato Leek Soup
Yummy but requires cooking


Puree everything together (except optional garnish) until very smooth.   Chill.
(Was that too simple or what?????)

Karla's Tip:
Roasted red peppers are sometimes called "fire roasted" red peppers.
Whatever they're called, they're mild and have a slight smoky taste.
 
If you must (and you happen to have a bumper crop of red peppers in your garden) you can roast your own pepper (or two) and use them in place of the peppers that come in a jar.
 

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