You are here: Home » Recipes » Chilled Sweet Red Pepper Soup Chilled Sweet Red Pepper Soup Recipe by Favorite Recipes Press Yield 4 servings Try serving this summer soup in a yellow bell pepper half. PrintEmail Ingredients 1/2 cup (1 stick) unsalted butter3 large red bell peppers, seeded and sliced1 cup chopped leeks, white part only1 1/2 cups chicken broth3 cups buttermilk1/8 teaspoon white pepper -- chopped fresh chives Instructions Melt butter in a large saucepan. Add bell peppers, leeks, and broth. Bring to a boil. Reduce heat and simmer covered 30 minutes, or until vegetables are tenter, stirring occasionally. Transfer mixture to a blender or food processor. Process until smoth, stopping once to scrape down the sides. Strain. (Should be 3 cups liquid.) Combine liquid, buttermilk, and white pepper in a large bowl. Cover and chill at least 2 hours. Sprinkle with chives when ready to serve. Recipe reprinted with permission from the Junior League of Houston’s Stop and Smell the Rosemary (Junior League of Houston Inc., 1996).