Red Pepper and Tomato Soup

Name: Red Pepper and Tomato Soup
Cook time: 10 min
Total time: 10 min
Yield: 4-6 serving(s)
Ingredients: 3 tablespoons olive oil; 1 white onions or 1 yellow onion, chopped; 6 big tomatoes, aproximately 1 1/2 kg (3 lb); 4 big red peppers, chopped thickly; 3 garlic cloves, sliced thinly; 1/2 chipotle chile in adobo; 2 cups chicken or 2 cups vegetable stock; salt and pepper; 1/4 cup sour cream or 1/4 cup natural yogurt; 2 tablespoons parsley, finely chopped

Submitted by Chef Cristobal

"Excellent Soup for a Summer's Day!"

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Ready In:: 10mins
Ingredients:: 10
Serves:: 4-6

ingredients

3 tablespoons olive oil
1 white onions or 1 yellow onion, chopped
6 big tomatoes, aproximately 1 1/2 kg (3 lb)
4 big red peppers, chopped thickly
3 garlic cloves, sliced thinly
¹⁄₂ chipotle chile in adobo
2 cups chicken or 2 cups vegetable stock
salt and pepper
¹⁄₄ cup sour cream or 1/4 cup natural yogurt
2 tablespoons parsley, finely chopped

directions

Put a non aluminum big pot over medium heat and heat the olive oil.
Add the onion and cook for 3 or 4 minutes until softened.
Reduce the heat to medium low and add the tomatoes, peppers, garlic, chile and stock.
Cover parcially and cook 20 minutes, until vegetables are soft.
Remove from heat.
In a blender or food processor make a puree with the vegetables.
Strain the puree and discard the remaining solids.
Season with salt and pepper.
Let cool to room temperature, cover and refrigerate for at least 4 hours until its very cold.
When served, garnish the soup with a tablespoon of sour cream or yogurt and parsley.