Cold Tomato Soup with Roasted Pepper
Soups • European
Description
Ripe tomatoes, velvety roasted peppers, fresh cucumbers — Chef John Smith from a local bistro blends all of this together, striking a balance of salty, sour, and sweet. The recipe for this summer soup is classic, but even in the most ordinary things, there can be intrigue — in this case, it's the addition of dried duck, which lends the soup an authentic French touch.
Ingredients
- Tomatoes 20 oz
- Orange Bell Peppers 5 oz
- Cucumbers 5 oz
- Spanish onions 0 oz
- Spiced Tomato Juice 10 fl oz
- Vegetable Oil 2 spoons
- Dried Squid 5 oz
- Cilantro 5 sprigs
- Ocean salt 0 oz
- Ground Black Pepper 0 oz
Step-by-Step Guide
Step 1
Place the peppers on a baking sheet, brush them with vegetable oil, and put them in a preheated oven at 390°F for 15 minutes. They should roast well, even charring slightly with blackened spots.
Step 2
Remove the pepper from the oven, place it in a bag, seal it tightly, and let it 'sweat'. Then, remove the seeds and skin. Allow it to cool completely.
Step 3
Make a cross-shaped incision on the skin of the tomatoes, blanch them, and peel off the skin. Chop them roughly and place in a blender along with the flesh of the pepper.
Step 4
Add peeled red onion, peeled fresh cucumbers, and tomato juice. Season with salt and pepper. Blend everything together until smooth.
Step 5
Place the soup in the refrigerator for 2 hours.
Step 6
Before serving, add the diced dried duck to the soup and garnish with cilantro.
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