Time for chilled soup and this one is a great starter for any BBQ this summer. The almond milk and toasted almonds on top add a nutty flavor to the sweetness of the peppers. Easy to prepare and you can make it up to 2 days ahead. Makes 4 cups of soup.
Easy Chilled Red Pepper Soup
Makes 4 cups of soup.
- 4 large red peppers, chopped
- 1 medium red onion, chopped
- 2 cups almond milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons toasted sliced almonds
- 1 tablespoon fresh basil, chiffonade (optional for garnish)
Wash and pat dry the red peppers. Chop the onion and red peppers, heat a large sauté pan to medium high heat. Add olive oil, onion, red pepper, salt, and pepper, stir. Sauté for 5 minutes, stirring occasionally to avoid browning. Add ¼ cup water to the pan and cover, turn heat to medium, simmer for 25 minutes stirring occasionally or until peppers and onions are very soft. Remove lid and let cool for 15 minutes.
Carefully put sautéed vegetables in a blender, puree until smooth. Add almond milk and blend on low for 30 seconds. Cool soup, covered, at least 4 hours and up to 2 days, Salt and pepper to taste.
To serve divide soup into 4 cups, garnish with toasted almonds and basil chiffonade, serve immediately.