Cold Roasted Red Pepper Soup
This recipe for Cold Roasted Red Pepper Soup is adapted from chef Erhard Wendt of the Williamsville Inn in West Stockbridge, Massachusetts, and it’s a big hit at Rubi’s Café in Great Barrington. Owner Matthew Rubiner chose this as a refreshing and filling starter for his summer picnic at Tanglewood. We like it chilled or heated up with some crusty bread.
Yield: 8 servings
- 4 red bell peppers
- 3 tablespoons olive oil, divided
- 1 large onion, diced
- 2 garlic cloves, chopped
- 4 large tomatoes, peeled and seeded
- 1 tablespoon tomato paste
- 1/4 chili pepper, diced
- 1-1/2 quarts tomato juice
- Kosher or sea salt
- 2 (approximately) drops pepper sauce (such as Tabasco)
- 3 tablespoons extra-virgin olive oil
- 8 basil leaves
InstructionsHeat oven to 400°. Wash and dry bell peppers thoroughly. Place on a rimmed sheet pan and drizzle with 1 tablespoon oil. Roast 25 to 30 minutes, or until well blistered and browned in spots. Cool; then peel skins and remove seeds, reserving the liquid.
In a large saucepan over medium-high setting, heat remaining 2 tablespoons oil and sauté onion, garlic, and tomatoes until most of the liquid is absorbed. Add tomato paste and diced chili pepper; cook 5 minutes. Add roasted bell peppers and any reserved liquid. Cook, while stirring, about 5 minutes.
Add tomato juice and raise heat to a boil. Boil gently, stirring often, about 15 minutes.
Puree in batches and let cool to room temperature; then refrigerate to chill. Season to taste with salt and pepper sauce. Whisk in olive oil.
Portion soup into 8 cups and garnish each with a basil leaf.