Roasted Bell Pepper and Tomato soup2013-04-09
- Cuisine: American
- Course: Appetizer, Main Course, Side Dish
- Skill Level: Beginner, Easy, Intermediate
- Yield : 6
- Servings : 6
- Prep Time : 20m
- Cook Time : 1m
- Ready In : 1m
Ingredients I use
• Red, green, yellow and orange bell peppers
• 1 large yellow onion
• 3 beef tomatoes
• 2 Anaheim chili’s
• 1 large Leek
• 1 jalapeno
• 2 tbsp. of Extra Virgin Olive Oil
• 1 cup of low sodium chicken stock
• Kosher salt
• Fresh Cracked pepper
• Fresh cilantro
• Bunch of scallions
• No fat sour cream
• Four garlic bulbs for roasting
I used 1/3 Mesquite, 2/3 Hickory wood chips, soaked them over night in water and wrapped with Aluminum foil, making sort of a pouch.
Poke a few holes in the foil and placed them on the grill opposite the food and use at medium/high heat.
How I made this
Wash and dry all peppers and tomatoes. Take Garlic bulbs and wrap them with aluminum foil, drizzle a little extra Virgin Olive oil on them and season with salt and pepper. Seal the aluminum foil package and place the garlic on your grill (medium to high heat) to roast the garlic.
Drizzle a little extra virgin olive oil over the peppers, Leeks and tomatoes season with kosher salt and fresh cracked pepper. Place on hot grill; turn over about every 2 minutes. You want to blacken the skin so you can remove it once the peppers and tomatoes are completely roasted. Cut Onion in half, drizzle with extra virgin olive and season with kosher salt and fresh cracked pepper, place on hot grill and roast until slightly blackened and softened. Once all vegetables are roasted and the garlic softened, remove from grill and place in a brown paper bag. You can use a clean plastic bag as well; this is what we did. The charred vegetable skin will stick to the bag and help you remove the skin. Remove the charred skin of tomatoes, bell peppers, etc. Add peppers, tomatoes, roasted garlic, onion and Leeks in a food processor. Puree, adding the Chicken stock, kosher salt and fresh cracked pepper to taste. Let cool and pour in a bowl, add a spoon full of non-fat sour cream and garnish with cilantro, fresh chopped scallions and fresh cracked pepper.