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Yellow Bell Pepper Soup

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“This beautiful cold soup can be prepared 1 day ahead.”
2hrs 20mins

Ingredients Nutrition


  1. Cover and refrigerate 1/2 cup of the chopped bell pepper.
  2. Heat oil in a large heavy skillet over medium heat. Add remaining bell pepper, onion, garlic, thyme, and bay leaf and saute until vegetables are tender, about 15 minutes.
  3. Add wine and turmeric; bring to a boil. Boil for 2 minutes.
  4. Add 3 cups broth, reduce heat, and simmer until vegetables are very tender, stirring occasionally, about 15 minutes.
  5. Discard bay leaf.
  6. Puree the soup in batches in a blender or food processor.
  7. Season to taste with salt and pepper. Cover and refrigerate soup until cold, about 2 hours.
  8. If your soup is too thick for your taste, thin it with some more chicken broth.
  9. Ladle into bowls. Sprinkle with reserved 1/2 cup bell pepper and cilantro.

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