Chilled roasted pepper and tomato soup

Chilled Roasted Pepper and Tomato Soup Recipe: A Refreshing Summer Delight
Looking for a refreshing and healthy soup recipe to beat the summer heat? Try this chilled roasted pepper and tomato soup that's bursting with flavors and nutrients. This soup is perfect for a light lunch or as an appetizer for a dinner party. The best part? It's super easy to make and requires only a handful of ingredients.

Ingredients (serves 4):

- 4 large red bell peppers, roasted and peeled
- 4 large tomatoes, roasted and peeled
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish

Cooking Tips:

- To roast the peppers and tomatoes, preheat the oven to 400°F. Cut the peppers and tomatoes in half and remove the seeds. Place them on a baking sheet, skin side up, and drizzle with olive oil. Roast for 20-25 minutes or until the skin is charred and blistered. Let them cool before peeling off the skin.
- You can use canned roasted peppers and tomatoes if you're short on time.
- For a creamier texture, add a dollop of Greek yogurt or sour cream before serving.

Cooking Process:

1. In a large bowl, combine the roasted peppers, tomatoes, onion, garlic, vegetable broth, olive oil, and balsamic vinegar. Season with salt and pepper.
2. Using an immersion blender or a regular blender, puree the mixture until smooth.
3. Chill the soup in the refrigerator for at least 2 hours or until cold.
4. Serve the soup in bowls and garnish with fresh basil leaves.
Appearance and Taste:
This chilled roasted pepper and tomato soup is a vibrant red color and has a smooth and creamy texture. The flavors are a perfect balance of sweet and tangy, with a hint of smokiness from the roasted peppers and tomatoes. The soup is refreshing and light, making it a perfect summer dish.
Type of Dish: Chilled Soup
Main Ingredients: Roasted peppers, tomatoes, vegetable broth