Creamy Garlicky Chilled Sweet Red Pepper Soup

“If you love garlic like me ... and red peppers like me, this is perfect. It is a very simple and very satisfying summertime soup. It is a absolute favorite of mine and there are not many chilled soups I am fond of, but this is one of them. I can't take any credit for this recipe, my friend passed this on to me a few years ago.”
READY IN:
3hrs 20mins
SERVES:
4-6
YIELD:
4-6 Bowls of soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Pepper Base -- In a medium size pot, add the olive oil and bring to medium heat. Add the onion and garlic and cook 2-3 minutes. Don't let the garlic burn, stir often. Add the chicken broth, potatoes and red pepper and bring to a boil, then reduce and cook on medium low 15-20 minutes until the potatoes are fork tender. Remove from the heat and cool.
  2. Blend -- Once the mixture has cooled, puree in a blender until smooth. Add back to the same pot and refrigerate until completely cool.
  3. Cream Mixture -- Once again, we will be using the blender for this. Add the cottage cheese, yogurt and process until very smooth. Reserve 1/4 cup for a garnish.
  4. Finish -- Add the cream mixture to the pepper mix and stir well. Add in fresh ground black pepper, salt to taste and garnish with a drizzle of the cream mixture and fresh basil.
  5. Note, prep time does include chilling time.

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