Roasted Bell Pepper Soup
Bell peppers have different flavors depending on their color. Green is the most acidic and sour tasting. Red has the most peppery flavor. Yellow and orange have a gentle flavor.
- 6 large red bell peppers
- 1 large green bell pepper
- 1 large yellow bell pepper
- 3 large red onions
- 2 cloves garlic
- ⅓ cup fresh chopped green herbs (almost any combination)
- 3 tablespoons olive oil
- 4 cups water
- ¼ cup red wine or red wine vinegar
- 1 teaspoon chili powder
- 2 tablespoons lemon or lime juice
- Salt and pepper
Grill or broil the peppers, whole, turning them with oven tongs until they are charred and blistered. Put them into paper or plastic bags to cool; seal the bags tightly.
Meanwhile, chop the red onions and mince the garlic and herbs. In a soup pot, heat the oil. Sauté the onions on medium for about 3 minutes. Add the garlic and sauté for another minute. Set aside to cool slightly.
Remove the skins, seeds, and stems from the peppers. Chop the red peppers. Slice the yellow and green peppers into narrow strips about 1 inch long. Using a blender or food processor, purée the onion and garlic mixture with 1 cup of the water and the
Return the mixture to the soup pot and add the remaining 3 cups of water. Add the wine and chili powder. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
Remove the mixture from the heat and stir in the lemon juice and herbs, and salt and pepper to taste. Just before serving, add the yellow and green pepper strips and heat thoroughly.