Cool summer soup recipe

Cool Summer Soup recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a refreshing and light dish to beat the summer heat? Look no further than this cool summer soup recipe! Packed with vibrant flavors and nutritious ingredients, this soup is perfect for hot days when you want something satisfying yet cooling. With just a few simple steps, you can whip up a delicious bowl of this soup in no time. So grab your blender and get ready to indulge in a bowl of pure summer goodness!

Keywords: cool, summer, soup recipe, refreshing, light

Cool summer soup recipe details

Cool summer soup recipe, recipe Rating: 4.5
Number of votes:102

Ingredients

4 red bell peppers – roasted, peeled and chopped

1/2 teaspoon freshly ground pepper

3 cups chicken broth

1/4 cup plain yogurt

1/2 teaspoon sugar

10 Italian plum tomatoes, peeled and quartered

1/2 teaspoon ground ginger

1/4 to 1/2 cup fresh lemon juice

1/4 cup milk

Garnish:

Large croutons

Instructions:

In large saucepan, combine roasted peppers, tomatoes, pepper, ginger, chicken broth and lemon juice to taste. Cover and simmer 40 minutes. Remove from heat and set aside to cool.

Transfer to blender and puree in small batches. Return to saucepan. Add yogurt, milk and sugar and stir to blend. Chill 3 to 4 hours. Serve in chilled bowls and float a large crouton on top for garnish.

Roasting Bell Peppers:Preheat broiler or preheat grill. Cut peppers in half lengthwise and remove stem and seeds. If using broiler, place cut side down, on baking sheet, and broil in oven, about 3 inches from heat until skin blisters and turns black, 3 to 5 minutes. If using open grill, place skin side down and roast until skin is evenly charred. Remove and place skin in the bag. Seal and let steam for 100 to 15 minutes. Remove from bag and peel away skin.

Serves: 4