Chilled Sweet Red Pepper Soup

  • Yield 4 servings

Try serving this summer soup in a yellow bell pepper half.


1/2 cup (1 stick) unsalted butter
3 large red bell peppers, seeded and sliced
1 cup chopped leeks, white part only
1 1/2 cups chicken broth
3 cups buttermilk
1/8 teaspoon white pepper
-- chopped fresh chives


  1.  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). 



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