Serve this bold red soup for Cinco de Mayo when it’s just too early for gazpacho.
This is a thick and creamy soup without the cream. Adding the chipotle pepper makes it spicy, or stay mild and swirl in Yogurt Chipotle Crema for a nice finishing touch. Cilantro can replace the tarragon but it’s nice to have different flavors for a Mexican spread.
Ladle individual bowls at your buffet or serve in smaller “shooter” glasses.
Roasted Red Pepper Soup
7 -10 small sweet red peppers
1/8 cup extra virgin olive oil
1 cup onion, chopped
2-3 cloves garlic, minced
15 oz tomato juice
1 chipotle pepper in adobo sauce (optional)
2 Tsblespoons taragon, chopped
1 teaspoon cumin
salt and pepper to taste
Place red peppers on a heated grill, turning all sides until charred. Place in a bag bag to sweat off the skin for approximately 15 minutes. Meanwhile, saute onion and garlic with olive oil in a small stock pot until onion is translucent. Remove peppers from the bag, cut in half and remove seeds. Using a utility knife, scape off the charred skin being careful to not remove the roasted flesh. Some blackened bits will remain. Place red peppers and the remainder of the ingredients in a high speed blender and puree. Adding the chipotle pepper will make this soup spicy. Return to the stock pot and heat. Add 1/2 – 1 cup water if too thick. Serve with a dollop of Chipotle Crema. Makes 1 quart.
Yogurt Chipotle Crema
8 ounces plain greek yogurt
1 chipoltle pepper in adobo sauce
pinch of salt
Place all ingredients in a high speed blender and puree.