It's too hot to cook.
Maybe too hot to even eat.
But, no, not really.
Come dinner time and they’ll all be hungry.
It may be too hot to cook but it's never too hot to eat.
How about a chilled soup?
Refined. Refreshing. Yummy.
Keep a jar of roasted red peppers on your pantry shelf and some cream or evaporated milk in the fridge, and you can whip this up without breaking a sweat.
A wonderful starter for a grilled steak dinner.
Lovely for lunch.
Perfect to pack for picnics, polo or the races.
Purists will want to roast their own red peppers which is always OK if you happen to have the grill going but turn on the oven? In this heat? No thank you.
You'd pay a small fortune for a tiny cup of this incredible tasting - so easy to make cold soup at any fancy restaurant or trendy bistro. Once you see how easy (and inexpensive) it is to make, you won't want to waste your money!
All your gourmet pals will be whispering that you must have learned the recipe at a fancy cooking school.
It's just panache in a flash!
Chilled Roasted Red Pepper Soup
Use a stationary or immersion blender to puree the soup.
The food processor does not get it smooth enough.
Can be made a day in advance.
Makes 4 (half cup) servings
Preparation time: 5 minutes
Cooking not required
1 (12 oz.) jar roasted red peppers (water or brine
packed - not vinegar packed – drained but not rinsed)
1 tablespoon brown sugar
1 1/4 cups chicken or vegetable broth (room temperature)
3/4 cup light/coffee cream/half & half or 1 (12-14 oz) can evaporated milk (undiluted)
Puree everything together until very smooth. Chill.
Optional garnish – Sprinkle with some finely minced fresh chives if you happen to have them on hand or in the garden.
Karla's tip: Roasted red peppers are sometimes called "fire roasted" red peppers. Whatever they're called, they're mild bell peppers and have a slight smoky taste. Do not use hot peppers.