Roasted Tomato and Red Pepper Soup with Chilled Mint Recipe

Roasted Tomato and Red Pepper Soup with Chilled Mint Recipe

  • 2 red bell peppers (1 pound), quartered and seeded
  • 4 medium tomatoes (1 pound), halved and cored
  • 1 small onion (1/4 pound), cut into 1/2-inch-thick slices
  • 2 large garlic cloves, halved
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon ground coriander
  • 3/4 cup water
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon sugar
  • 2 tablespoons finely chopped fresh mint, or to taste
  1. Preheat broiler.
  2. Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
  3. Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
  4. Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.
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