by cheese1227
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cheese1227's Notes:
ExpandSix large red peppers, roasted and peeled (If you are in a pinch, you can used jarred ones) Ask a question about this ingredient
1 cup large basil leaves (Reserve the tops of the basil stalks for garnish) Ask a question about this ingredient
2 Tablespoon basil infused olive oil (plus more for brushing the croutons) Ask a question about this ingredient
1 ½ teaspoons chili oil Ask a question about this ingredient
1 large sweet onion, chopped Ask a question about this ingredient
4 garlic cloves, minced Ask a question about this ingredient
1 Tablespoon tomato paste Ask a question about this ingredient
2 cups good quality tomato juice Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 Tablespoon white sugar Ask a question about this ingredient
Sea salt Ask a question about this ingredient
Fresh ground black pepper Ask a question about this ingredient
Small loaf good French bread, cut on an angle for long croutons Ask a question about this ingredient
3 Tablespoons of a good, aged cheddar, finely grated Ask a question about this ingredient
½ cup of plain yogurt (if you can get goat yogurt, by all means, do!), thin this with a little milk so that it is about the same consistency as the chilled soup Ask a question about this ingredient
Puree the sweet peppers and basil in the food processor and set aside.
Ask a question about this stepHeat the oils in an ample heavy-bottomed saucepan. Sweat the onions until soft. Add minced garlic and cook for one more minute. Stir in the tomato paste and cook for 5 minutes more, stirring all the while.
Ask a question about this stepStir in the processed peppers and basil, tomato juice and water. Add sugar and chili flakes. Bring to a gentle simmer and leave it there for 20 minutes to help incorporate the flavors.
Ask a question about this stepRemove from the heat and let the mixture cool for 10 minutes before seasoning with salt and pepper. Use an immersion blender to puree the soup completely. Cool completely.
Ask a question about this stepJust prior to serving, preheat the broiler. Cut the bread on an angle no thicker than ½-inch. Bush both sides of each elongated crouton with basil oil and place on a baking sheet under the broiler. Brown one side each of the croutons. Remove them from the oven, turn them over and sprinkle the cheddar cheese over them. Return them to the broiler so the cheese can melt and brown slightly.
Ask a question about this stepPortion the cold soup into bowls. Put 1-2 Tablespoons of thinned yogurt mixture in the center of each bowl of soup. Take a knife and make a swirl with the yogurt into the soup. Perch two croutons on top of the soup, garnish with the tops of the basil stalks and serve.
Ask a question about this stepIt's got a sort of "double" tang, that works really well with the sweetness of the soup. Hope it works for you. It is one of things that you love or you hate. Good luck!
Love this--I love cold soup, too, and love the cheddar croutons!
I have to admit to making double the amount of croutons I need as I eat them like chips!
I love cold soups! I know I'm stretching it here, but would v8 work instead of tomato juice? I really want to make this for dinner tonight.
Possibly, but you might want to add a bit more water and a bit less V8. It's the peppers you want to shine through here, not the tomatoey taste. Let me know how it goes!
Miranda is an editor at Food52.
Love your recipe! Goats' milk yogurt available here at Trader Joe's and Whole Foods. Never tried but will do so when I try your recipe. Thumbs up -