Red Pepper Summer Soup

They're chilling with Jamie Oliver over at I Heart Cooking Clubs and what better way to chill than with a cold soup. Have to say, we're kind of iffy with cold soup so I served it room temperature. We loved it. Definitely a keeper, and easy as can be. Didn't have to use the oven and heat up the kitchen, on top of the stove worked out really well. Love this recipe. Very quick and very easy. Had more than a few grape tomatoes that were a bit past their prime as far as serving in a salad but cooked down they added tremendous flavor. Tried it with a little drizzle of cream on mine and it was a very nice addition, not needed but nice. I used three red peppers and one yellow. And added some smoked paprika. I also used sherry vinegar instead of red wine vinegar and it gave it a nice flavor. So I didn't follow exactly, but it was a perfect soup for these very warm days.

So we're ended up lukewarm with Jamie Oliver this week instead of chilling, but hot, cold or warm, this is a really fantastic soup.

Red Pepper Summer Soup
Source: original recipe found in Jamie's America by Jamie Oliver
Adapted by There's Always Thyme to Cook
Printable Recipe

4 red bell peppers, seeded and roughly chopped
15-20 grape tomatoes (optional)
1 large onion, peeled and roughly chopped
1 quart chicken stock
3 cloves of garlic, finely chopped
1 small red chile, chopped (or jalapeno)
olive oil, for the pan and for drizzling
salt and freshly ground pepper to taste
small bunch of fresh basil leaves
3 tablespoons red wine vinegar (I used a sherry wine vinegar)
1/4 cucumber (seedless)
cayenne pepper or smoked paprika (if you like)
a touch of cream (optional)

Add a couple of dashes of olive oil to a large saucepan. On medium heat, gently fry the red peppers, onion, garlic and chile with the lid on for about 20 minutes. Stir every five minutes or so.

Add the chicken stock, bring to the boil then simmer the soup gently on medium heat with the lid on for about more 10-15 minutes, until the vegetables are soft.

Use an immersion blender to puree or you can very carefully pour the soup (it will be hot) into a blender (in 2 or 3 batches) and blend at high speed till smooth and silky. Add the vinegar and basil and whiz it again. Then strain through a strainer, if you like, and taste for seasoning.  Let it cool in the frig. Serve this soup cold with a drizzle of extra virgin olive oil, or even a drizzle of cream. Garnish with the diced cucumbers and celery, a little cayenne or smoked paprika.

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