Sweet Pepper Soup with Herbed Buttermilk Drizzle
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In late summer, when colourful sweet peppers and tomatoes are abundant and ripe, this flavourful, tangy soup is a most delicious way to use them. Pureing and straining the soup guarantees the smoothest texture.
This recipe makes 4 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 115 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 0 g |
| chol | 1 mg |
| sodium | 544 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 10% |
| vit A | 40% |
| vit C | 202% |
| folate | 12% |
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Ingredients
-
1 tbsp olive oil
2 onions, chopped
1 clove garlic, minced
2 sweet red peppers, chopped
1 tsp paprika
1/2 tsp dried thyme
1/4 tsp salt
1 pinch cayenne pepper
3 cups chopped tomatoes
2-1/3 cups vegetable stock or chicken stock
2 tsp granulated sugar
1 tsp balsamic vinegar
Herbed Buttermilk Drizzle:
1/3 cup buttermilk
1 tbsp finely chopped fresh coriander or basil
1 tbsp finely chopped chives or green onions
Preparation:
In saucepan, heat oil over medium heat; cook onions and garlic, stirring often, until softened, about 5 minutes.
Add red peppers, paprika, thyme, salt and cayenne; cook, stirring often, until vegetables are tender, about 5 minutes.
Stir in tomatoes, stock and sugar; bring to boil. Reduce heat, cover and simmer until very tender, about 30 minutes. Stir in vinegar. Let cool for 10 minutes.
In blender or food processor, pure soup until smooth. Strain through fine sieve into bowl; refrigerate until cold. (Make-ahead: Cover and refrigerate for up to 2 days.)
Herbed Buttermilk Drizzle: In small bowl, stir together buttermilk, coriander and chives. Ladle soup into bowls; drizzle with buttermilk mixture.
Add red peppers, paprika, thyme, salt and cayenne; cook, stirring often, until vegetables are tender, about 5 minutes.
Stir in tomatoes, stock and sugar; bring to boil. Reduce heat, cover and simmer until very tender, about 30 minutes. Stir in vinegar. Let cool for 10 minutes.
In blender or food processor, pure soup until smooth. Strain through fine sieve into bowl; refrigerate until cold. (Make-ahead: Cover and refrigerate for up to 2 days.)
Herbed Buttermilk Drizzle: In small bowl, stir together buttermilk, coriander and chives. Ladle soup into bowls; drizzle with buttermilk mixture.
Source:
Canadian Living Magazine: June 2002
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