Chilled Tomato & Red Pepper Soup

Vegetarian
Gluten Free
Dairy Free
Health score
31%
Chilled Tomato & Red Pepper Soup
255 min.
4
240kcal

Suggestions


Discover the refreshing and vibrant flavors of our Chilled Tomato & Red Pepper Soup, a delightful dish that perfectly embodies the essence of summer! This soup is not only vegetarian, gluten-free, and dairy-free, making it a perfect choice for a variety of dietary preferences, but it also bursts with the juicy goodness of ripe tomatoes and sweet red peppers.

With just a handful of simple ingredients, you can create a colorful masterpiece that serves as an exquisite starter or a light snack. The preparation process is a breeze, starting with the grilling of red peppers to infuse a delicious smoky flavor, followed by a harmonious blend of aromatics like garlic and onion. The resulting soup is a sublime combination of textures and tastes, set against the backdrop of a lovely rich red hue.

Chill it for several hours, allowing the flavors to meld beautifully, and you’ll have an elegant dish that’s perfect for warm-weather gatherings or cozy evenings at home. Garnish with fresh chives for an added burst of flavor and visual appeal, and feel free to top it with croutons for a delightful crunch. Whether served as an antipasti or a simple starter, this soup is sure to impress and satisfy all who partake. Get ready to enjoy a bowl of pure bliss!

Ingredients

  • 2.5 cups chicken stock see 
  • servings chives snipped
  •  garlic cloves minced
  • servings salt & ground pepper fresh
  • tablespoons olive oil 
  •  onion finely chopped
  •  pasilla peppers red cored halved seeded
  • 0.7 cup red wine 
  • 1.5 lbs tomatoes 

Equipment

  • bowl
  • frying pan
  • blender
  • grill

Directions

  1. Cut each pepper half into quarters.
  2. Place skin side up on a grill rack and cook until skins have charred.
  3. Transfer to a bowl and cover with a plate. (I put them on the barbeque to keep the heat out of the house.).2
  4. Heat the oil in a large pan.
  5. Add onion and garlic and cook until soft. Meanwhile, remove the skin from the peppers and roughly chop them.
  6. Cut the tomatoes into chunks.3
  7. Add the peppers and tomatoes to pan, then cover and cook gently for 10 minutes.
  8. Add wine and cook a further 5 minutes, then add stock and salt and pepper to taste and continue simmering 20 minutes.4 Process the soup in a blender until smooth. (I let it cool a bit first. Easier to handle, and less like to explode!)
  9. Pour into a clean glass or ceramic bowl and leave to cool completely before chilling for at least 3 hours. When soup is cold, season to taste.
  10. Serve in bowls topped with croutons, if you wish, and garnished with snipped chives.

Nutrition Facts

Calories240kcal
Protein11.52%
Fat52.7%
Carbs35.78%

Properties

Glycemic Index
46.75
Glycemic Load
3.36
Inflammation Score
-10
Nutrition Score
18.026956402737%

Flavonoids

Cyanidin
0.08mg
Petunidin
0.79mg
Delphinidin
0.8mg
Malvidin
5.54mg
Peonidin
0.5mg
Catechin
2.86mg
Epigallocatechin
0.02mg
Epicatechin
1.52mg
Hesperetin
0.25mg
Naringenin
1.86mg
Apigenin
0.06mg
Luteolin
0.4mg
Isorhamnetin
1.45mg
Kaempferol
0.48mg
Myricetin
0.42mg
Quercetin
7.2mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:240.44kcal
12.02%
Fat:12.86g
19.79%
Saturated Fat:2.03g
12.67%
Carbohydrates:19.65g
6.55%
Net Carbohydrates:15.84g
5.76%
Sugar:10.79g
11.99%
Cholesterol:4.5mg
1.5%
Sodium:422.37mg
18.36%
Alcohol:4.24g
100%
Alcohol %:1.17%
100%
Protein:6.32g
12.65%
Vitamin C:102.85mg
124.66%
Vitamin A:3329.37IU
66.59%
Vitamin K:25.4µg
24.19%
Vitamin B6:0.48mg
23.83%
Vitamin E:3.42mg
22.83%
Potassium:786.25mg
22.46%
Vitamin B3:4.1mg
20.51%
Manganese:0.38mg
18.91%
Folate:67.1µg
16.78%
Fiber:3.81g
15.26%
Vitamin B2:0.23mg
13.71%
Phosphorus:116.84mg
11.68%
Vitamin B1:0.17mg
11.07%
Copper:0.21mg
10.64%
Magnesium:40.2mg
10.05%
Iron:1.37mg
7.63%
Selenium:3.8µg
5.43%
Zinc:0.77mg
5.16%
Vitamin B5:0.4mg
3.98%
Calcium:39.06mg
3.91%
Source:Food.com