By the Care2 Green Living Staff
We’re pretty convinced that fall won’t be happening this year in the Northeast—it’s October and nearly 90 degrees. So we keep hauling home our tomatoes and peppers and turning them into autumnal-seeming dishes that taste good when it’s nearly 90 degrees. Here we transform a few giant red peppers into a vibrant earthy soup, that tastes as good cold as it does hot—just in case fall does decide to visit.
Are you a roasted pepper person or a plain pepper person? Some swear by the smoky sweetness of the roasted version, while others like the sweet snap of a pepper plain. Here you can do them either way—roasted peppers will give you a soup with a deeper flavor, plain peppers will deliver a zippier, crisper version. We do them roasted around here—to use plain peppers follow the recipe, just add the peppers to the sautéed shallots and cook until tender instead of roasting them.
2 tablespoons olive oil
3 red bell peppers, roasted, peeled, seeded and coarsely chopped
2 shallots, peeled and sliced
2 cups vegetable stock
1 cup organic buttermilk
Cayenne pepper to taste
Salt to taste
Cilantro to garnish
1. Roast the peppers—we rotate them over a gas burner till charred, let them cool, then rub the skin off. You can also roast them under the broiler.
2. Saute shallots in olive oil in a large saucepan over medium heat until soft.
3. Stir in peppers and stock with shallots.
4. Reduce heat and simmer for 15 minutes.
5. Puree in batches in a blender, until smooth—take caution with hot liquids in a blender, they tend to be a bit volatile.
6. Return to pot and add buttermilk, cayenne and salt to taste.
7. Serve in bowls and garnish with cilantro.