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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2002
Herbed Buttermilk Drizzle:
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 544 mg
- Protein 4 g
- Calories 115.0
- Total fat 5 g
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
- Iron 10.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 40.0
- Vitamin C 202.0