Wednesday, July 11, 2012

Panache in a Flash - Karla's Quick and Easy Chilled Red Pepper Soup







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

In less time than it takes to make dinner reservations at your favorite air conditioned bistro, you can put gorgeous, yummy, home made, extravagant, gourmet soup on the table.... and no cooking required!! 


Chilled Roasted Red Pepper Soup

Pale pink and gorgeous.  Panache in a flash.
Looks (and tastes) like you cooked all day.

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...)

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Makes 4 (half cup) servings
Use a stationary or immersion blender
(Food processor not recommended) 
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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)


 
Using the blender, puree everything together (in batches if necessary) until very smooth.   Chill.   (How simple was that????)


Karla's Tips: 
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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