Roasted Red Pepper Soup

Debbi & Charles Delcambre

Here is an amazing guest recipe from one of our long time subscribers, Charles Delcambre of Fancy Gap, Virginia.

“I made roasted red pepper soup with avocado, feta, and tortilla strips. The soup was a preamble to steaks prepared on the grill and finished in the oven to temperature, and a baked potato. Debbie loved it!!”

Roasted Red Pepper Soup

Ingredients:

Roast Peppers on a Gas Range or drizzle them with GGOO, and roast under the broiler carefully until blackened

• 7 red peppers
• 1 yellow onion, diced
• 1 head of garlic
• 3 tablespoons Galilee Green Olive Oil (GGOO)
• 3 tablespoons tomato paste
• 2 1/2 teaspoons cumin
• 1 1/2 teaspoons hot smoked paprika
• 1 1/2 teaspoons salt
• 1/4 teaspoons cayenne
• 4 cups vegetable stock
• 1/2 cup water
• 1 tablespoon cornstarch
• 3 corn tortillas, sliced into thin, 2 inch strips
• 1 avocado, diced
• Feta, crumbled
• Freshly ground pepper

Directions:

1. Roast the peppers over open glam until blackened. Place immediately in a plastic bag and seal the bag for an hour. Rinse the peppers under the faucet and remove all the blackened skin.

2. Cut the top 1/4 off a head of garlic and drizzle with GGOO. Wrap in tinfoil and bake at 400 F for 1 hour. Let cool and squeeze out the roasted garlic.

3. Dutch oven – 2 tablespoons GGOO. Sauté onion and roasted garlic. Sprinkle with salt.

4. Add tomato paste, cumin, paprika, cayenne, and salt, stir 1 minute. Add the roasted peppers and vegetable stock, stir. Bring to boil then simmer gently 20 minutes, stirring occasionally.

5. Meanwhile, warm 2 tablespoons GGOO and cook the tortilla strips until crispy. Sprinkle salt.

6. During the last minute of cooking the soup, make a cornstarch slurry and stir it into the soup.

7. Use an immersion blender or stand blender to carefully purée the soup.

8. Serve the soup with avocado, tortilla strips, freshly ground pepper,and feta crumbles.

Enjoy!

The peppers are roasted dry without olive oil. Alternatively, one could halve them, drizzle them with GGOO, and roast under the broiler carefully until blackened.

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