Even though we’ve barely broken into spring, Austin’s blue skies and 80° weather have tripped whichever part of my brain that controls grill use, window-inspired daydreaming, and urges to go canoeing. As such, I’m sliding of all the winter spices–nutmeg, cloves, and allspice, among others–to the back of the cabinet and setting my alarm for the farmer’s market.
This red pepper soup makes a summery, low-calorie alternative to its tomato cousin. It’s the very opposite of heavy, and it has a natural sweetness that’ll appeal to anyone who spent a day in the heat (or to anyone wishing they had been able to).
- 6 red bell peppers
- 4 large garlic cloves
- 2 cups chicken broth
- 1/4 tsp. olive oil
- 2 tbsp. sour cream
- 2 tsp. water
- 1/4 cup chives, chopped
Preheat oven to 350°F.
Roast garlic by cutting off root ends, drizzling with olive oil, wrapping in foil, and baking in an oven for 30 minutes. Cool, then peel.
Lay peppers on a grill or gas stovetop and grill them with high heat, turning occasionally, until skins are blackened or about 10 minutes. Place them in a covered bowl or a brown paper bag until they are cool enough to handle. Then peel them, discarding seeds and stems.
Place the peppers, roasted garlic, and chicken broth into a food processor or blender, then puree. Place in a saucepan and warm over medium heat, stirring occasionally. Add salt and pepper to taste.
Mix sour cream and water, then drizzle over individual bowls of soup. Sprinkle with chives.
Makes 2-3 servings.