Wednesday, June 15, 2011
Chilled Bell Pepper Soup
This soup is very refreshing and is the perfect soup to serve during the hot summer months! It is also very rich (due to the buttermilk) so I recommend serving as a side dish. There are very few ingredients (which is always good!), yet this healthful soup is full of flavor. Use only red, yellow or orange bell peppers (do not use green!)...I used one of each just for fun! :)
4 Tbl butter
3 bell peppers, red, orange or yellow (NOT green!), chopped
2 leeks, white & pale green parts only, chopped
2 c. vegetable broth
1 1/2 c. chilled buttermilk
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
chives, chopped (optional for garnish)
Melt butter in a large soup pot. Add chopped leeks & bell peppers. Saute veggies for 20 minutes. Add broth. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
Puree veggie broth mixture in a blender (take out the center part of the blender top to let steam escape; cover with a clean kitchen towel). Puree until smooth. Let puree cool for 30 minutes. Add buttermilk, cayenne pepper, salt & pepper.
Chill for at least 3 hours before serving. Garnish with chopped chives.