Windsor-Essex

OGVG Heated Chilled Bell Pepper Soup

Ingredients

  • 4 medium Ontario greenhouse bell peppers (red, yellow or orange)
  • 2 pounds (908 g) Ontario greenhouse tomatoes
  • 1 sweet onion, chopped
  • 2 Scotch Bonnet chilies, finely chopped, stems and seeds discarded
  • ¼ cup and 2 tbsp. (93 ml) extra virgin olive oil
  • 2 cups (500 ml) chicken stock
  • 2 cloves garlic, minced
  • ½ cup (125 ml) cream
  • Salt and white pepper to taste

Directions

Method:

  • Coat the Ontario greenhouse bell peppers with a thin layer of olive oil.
  • On high heat, roast bell peppers on gas burner racks or on a barbeque until skins are black.
  • Transfer to a medium bowl, cover and chill. Cut in half, remove black skin and discard the stem and seeds.
  • Bring water to a boil. Score the bottom of Ontario greenhouse tomatoes, reduce heat and blanch the tomatoes in simmering water for about 30 seconds, then place in an ice bath.
  • Peel and chop the tomatoes. Reserve the juices.
  • Peel and chop the tomatoes. Reserve the juices. In a 4 quart saucepan over medium heat, add 1 tbsp. (15 ml) of oil, onions, garlic, chilies, 1 tsp. (5 g) salt and ¼ tsp. (2 g) pepper. Sauté for 10 minutes. Add the tomatoes, the tomato juice, bell peppers, broth and ¼ tsp. (2 g) salt. Cover and simmer for 5 minutes.
  • Purée soup in a blender, then strain. Add cream and season with salt and white pepper to taste.
  • Chill the soup and serve.

Serves 4

Nutritional Facts per serving (642 g): Calories 380
Fat 27 g (42 %), Saturated Fat 6 g + Trans Fat 0 g (30 %), Cholesterol 15 mg, 
Sodium 210 mg (9 %), Carbohydrate 32 g (11 %), Fibre 5 g (20%), Sugars 15 g, 
Protein 8 g, Vit A (20 %), Vit C (530 %), Calcium (8 %), Iron (15 %).
% = % Daily Value

Recipe from the Ontario Greenhouse Vegetable Growers' 'A taste of Ontario' cookbook.

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