Roasted Red Pepper Soup with Yogurt Chipotle Crema


Red pepper is the star here with added heat from chipotle peppers and tomatoes for sweetness.

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.



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