by ChezSuzanne
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ChezSuzanne's Notes:
Expand2 red bell peppers Ask a question about this ingredient
2 tablespoons creme fraiche Ask a question about this ingredient
1/2 lime - juice and zest Ask a question about this ingredient
1/4 teaspoon kosher salt (or to taste) Ask a question about this ingredient
1/4 teaspoon sugar (or to taste) Ask a question about this ingredient
1/2 teaspoon cumin seeds Ask a question about this ingredient
Roast the peppers until skin is lightly blackened. Pop them in a bag for a few minutes, and remove the skin, stem and seeds. Place in a blender.
Ask a question about this stepToast the cumin seeds until lightly fragrant and grind in a spice / coffee grinder. I keep 1 for coffee and 1 just for spices since my husband got really tired of making coffee that had all kinds of spices infused in it.....
Ask a question about this stepAdd the toasted, ground cumin seeds and all other ingredients to the red peppers in the blender and puree until very smooth.
Ask a question about this stepPour into a serving dish and take a big spoonful for yourself, just to make sure the flavors are balanced of course. Serve with meat or veggies.
Ask a question about this stepThanks aliyaleekong! I hope you try it. I'm making your baby back ribs with pomegranate molasses sauce this weekend! Can't wait to try them.
Fantastic! Let me know how the ribs go!
I love these kinds of versatile purees! This sounds delicious and will be gracing my kitchen table soon!
Thanks testkitchenette! Me too! I made it again yesterday and we had it as soup last night - but it used it as a spread on a sandwich earlier in the week. And it's really easy to make. The most time-consuming thing is to peel the skin off the roasted peppers. Hope you like it too!
Thanks Steve :-)
Looks terrific - my recipe is for a hot soup and this sure sounds wonderful as a cold soup.
Thanks so much Liz! Yes, the recipes I always see are for hot soups and i love them all since I love red peppers so much. This recipe is not one that started out as a soup - I just knew the flavor combination I was looking for. It wasn't until it was done that I realized it would work as a nice cold soup - like a first course. I'm actually going to work a little more on it tomorrow deliberately as a soup to see if I would change anything before the deadline. I'm toying with either some white onion or garlic but don't want to mask the clean flavors that are there right now. And really, I just want some more of it and the batch I made is all gone :-)
Love the flavor combo on this one. And it's a really pretty color.
Thanks cheese1227! Hope you like it if you make it!
A longtime restaurant in Cleveland's Little Italy used to feature a simple red pepper soup, and it was heavenly. I was disappointed to learn they dropped it from the menu last year. Now thanks to ChezSuzanne I have an idea of how to make it at home! (and this one sounds even better!)
Wow! Thanks so much AppleAnnie! I used the rest of it up today as a spread for a grilled ham and cheese panini, but want to make some more for soup tomorrow.
I see the magic ingredient - creme fraiche! Sounds very delicious!
Thanks mrslarkin! I love probably just about anything with creme fraiche :-) My husband thinks it needs some garlic, so it looks like I'll be testing that idea out next.
YUM! This sounds fantastic. I love your flavor combination and like you, I think I would enjoy this, as is - delicious cold soup!
Thanks gingerroot! It's really yummy - I'm having more today.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
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Delicious! I love the thought of the creme fraiche as balance and the slight bitter from cumin.