Chilled Summer Red Pepper-and-Tomato Soup

Servings: 4

While peppers and tomatoes reign supreme over late-summer produce, make soups! You can even consider freezing this one for winter months.



1 tablespoon olive oil

2 cloves garlic, minced

1¼ pounds ripe tomatoes, cored and coarsely chopped (about 4 cups)

1 red bell pepper, seeded and diced, a few pieces for garnish

2 teaspoons sherry vinegar

1 teaspoon curry

Salt and Pepper

2 tablespoons finely chopped flat-leaf parsley

[Click for larger image] 


In a medium saucepan with Teflon™ nonstick coatings, heat the oil and sauté the garlic for 2 minutes over medium heat until the garlic releases its fragrance. (Do not brown.) Add the tomatoes and peppers and cook down for about 4 minutes or until peppers start to soften. Add the vinegar and curry and season with salt and ground black pepper to taste. Cook another 20 minutes to soften all of the veggies and meld the flavors. Let cool down a little and then transfer to a food processor. Blend the soup and place in the fridge. When ready to serve, fill bowls and sprinkle each with parsley.  

[Printer-friendly PDF available]