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Name: Chilled Red Pepper Soup with Basil And Croutons
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 lg Red bell peppers (about 2-pounds total); 3 c Chicken stock or canned; 1/8 ts Dried red pepper crushed; 4 tb olive oil; 1 Onion cut into 3/4-inch pieces; 1 1/2 c French bread cubes; Fresh basil leaves slivered; ; pieces

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INGREDIENTS

4 lg Red bell peppers ; (about 2-pounds total)
3 c Chicken stock ; or canned
1/8 ts Dried red pepper ; crushed
4 tb olive oil
1 Onion ; cut into 3/4-inch pieces
1 1/2 c French bread cubes
Fresh basil leaves ; slivered
; pieces

Servings

INSTRUCTIONS

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and saut until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.) Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil. Serves 4. Bon Appetit August 1993 Posted to Recipe Page T. 99, Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on Jun 10, 1999

NOTES

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Chilled Red Pepper Soup with Basil And Croutons

4 lg Red bell peppers (about 2-pounds total)
3 c Chicken stock or canned
1/8 ts Dried red pepper crushed
4 tb olive oil
1 Onion cut into 3/4-inch pieces
1 1/2 c French bread cubes
 Fresh basil leaves slivered
 ; pieces

Char peppers over gas flame or in broiler until blackened on all  sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut  into 1/2-inch pieces.    Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.  Add onion and saut until brown on edges, about 6 minutes. Add bell  peppers and 3 cups stock. Simmer until vegetables are tender, about 5  minutes. Using slotted spoon, transfer peppers and onion to  processor; puree. With machine running, add stock from saucepan and  blend until smooth. Mix in dried red pepper. Season with salt and  pepper. Cover and chill until cold. (Can be made 1 day ahead.)    Heat 2 tablespoons oil in medium skillet over medium heat. Add bread;  stir until brown. Whisk cold soup to blend; thin with more stock if  necessary. Spoon into bowls. Top with bread and basil.    Serves 4.    Bon Appetit August 1993        Posted to Recipe Page T.  99,     Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on Jun  10, 1999

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Nutrition

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Serving Size: 1 Serving (2306g)
Recipe Makes: 1

Calories: 1129
Calories from Fat: 310 (27%)

Amt Per Serving		% DV

	Total Fat 34.4g	46 %
	Saturated Fat 7.1g	36 %
	Monounsaturated Fat 18.6g
	Polyunsanturated Fat 5.6g
Cholesterol 43.2mg		13 %
Sodium 2636.3mg		91 %
Potassium 3180.4mg		84 %
Total Carbohydrate 148.2g		44 %
	Dietary Fiber 17.7g	71 %
	Sugars, other 130.5g
Protein 54g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1129

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