Chilled Yellow Pepper Cilantro Soup

Yellow Pepper Cilantro Soup Recipe with Mango Avocado Tartar

Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Chilled Yellow Pepper Cilantro Soup is a refreshing and flavorful dish that is perfect for hot summer days. The combination of sweet yellow peppers, tangy sherry vinegar, and fresh cilantro creates a unique and delicious flavor profile that is sure to impress your guests.

History

This recipe is a modern twist on traditional gazpacho, a cold Spanish soup made with raw vegetables. By roasting the peppers before blending them into the soup, the flavors are intensified and the soup takes on a rich, smoky taste.

Ingredients

2 yellow peppers, green stem and seeds removed
2 shallots, roughly chopped
1 garlic clove, roughly chopped
1 tbsp olive oil
2 yellow peppers, deseeded and chopped
1 oz (28 g) sherry vinegar
1 cup chicken stock or broth
salt and pepper, to taste
1 pinch cilantro, chiffonade
mango avocado Tartar

How to prepare

Remove the seeds and stems from the peppers, then place the chopped shallots and garlic inside the peppers.
Rub the outside of the peppers with olive oil, and season with salt and pepper.
Place the peppers in an oven-proof baking dish and cover with foil.
Roast the peppers at 350°F (177°C) for 45 minutes.
Add the remaining ingredients, except cilantro, into a blender.
Once the roasted peppers are finished, add them to the blender and blend thoroughly.
Strain the mixture through a fine Chinoise.
Adjust the seasoning and place the mixture in the refrigerator until completely chilled.
At the time of serving, use chilled soup bowls and place the tartar mixture at the bottom of each bowl.
Ladle 6 oz (170 g) of soup over the top of the tartar mixture and garnish with cilantro chiffonade.

Variations

Add a dollop of Greek yogurt or sour cream on top of each serving for a creamy finish.
Garnish with toasted pumpkin seeds or croutons for added texture.
For a spicier version, add a pinch of cayenne pepper or a chopped jalapeno to the soup.

Cooking Tips & Tricks

Make sure to remove the seeds and stems from the peppers before roasting them to ensure a smooth texture.

- Straining the soup through a fine Chinoise will help remove any bits of skin or seeds, resulting in a silky smooth consistency.

- Chilling the soup thoroughly before serving will enhance the flavors and make it even more refreshing.

Serving Suggestions

Serve this soup as a starter for a summer dinner party, or enjoy it as a light lunch on a hot day. Pair it with a crisp white wine or a sparkling water with a slice of lemon.

Cooking Techniques

Roasting the peppers before blending them into the soup adds depth of flavor and a smoky undertone. Straining the soup through a fine Chinoise ensures a smooth and velvety texture.

Ingredient Substitutions

If you can't find yellow peppers, you can use red or orange peppers instead. You can also substitute white wine vinegar for the sherry vinegar.

Make Ahead Tips

You can make this soup up to 2 days in advance and store it in the refrigerator until ready to serve. Just make sure to garnish with the avocado tartar and cilantro right before serving.

Presentation Ideas

Serve the soup in chilled bowls for an extra refreshing touch. Garnish with a drizzle of olive oil and a sprig of fresh cilantro for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a variety of dishes, such as grilled shrimp skewers, a fresh green salad, or a crusty baguette with herbed butter.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup in a saucepan over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Chilled Yellow Pepper Cilantro Soup contains approximately 150 calories.

Carbohydrates

Each serving of Chilled Yellow Pepper Cilantro Soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of Chilled Yellow Pepper Cilantro Soup contains approximately 7 grams of fats.

Proteins

Each serving of Chilled Yellow Pepper Cilantro Soup contains approximately 2 grams of proteins.

Vitamins and minerals

This soup is rich in vitamin C, vitamin A, and potassium, thanks to the yellow peppers and cilantro.

Alergens

This recipe contains no common allergens, but please check the ingredients for any specific allergens that may affect you or your guests.

Summary

Chilled Yellow Pepper Cilantro Soup is a low-calorie, nutrient-rich dish that is perfect for a light and refreshing meal.

Summary

Chilled Yellow Pepper Cilantro Soup is a delicious and refreshing dish that is perfect for summer. With its vibrant colors and bold flavors, this soup is sure to become a new favorite in your recipe repertoire. Enjoy it as a light lunch or as a starter for a dinner party, and impress your guests with this unique and flavorful dish.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Chilled Yellow Pepper Cilantro Soup. It was a hot summer day, and I was browsing through a quaint little farmers' market in the countryside. As I meandered through the stalls overflowing with colorful fruits and vegetables, a friendly elderly woman caught my eye.

She had a radiant smile and a twinkle in her eye as she beckoned me over to her stall. "Would you like to try a sample of my Chilled Yellow Pepper Cilantro Soup?" she asked in a warm, inviting tone.

I had never heard of such a soup before, but I was intrigued by the vibrant yellow color and the fresh aroma of cilantro wafting from the steaming pot on the stove. I eagerly accepted the small cup she handed me and took a sip.

The flavors exploded in my mouth – the sweetness of the yellow peppers, the tanginess of the lime, and the earthiness of the cilantro all melded together in perfect harmony. I knew immediately that I had to learn how to make this soup myself.

The kind woman saw the delight on my face and offered to teach me her recipe. She explained that she had learned it from her grandmother, who had passed it down through generations. I was honored to receive such a special gift and eagerly took notes as she guided me through the steps.

I learned that the key to the soup's depth of flavor was in the roasting of the yellow peppers. By charring them over an open flame until the skins were blackened and blistered, the peppers took on a smoky sweetness that added a rich complexity to the soup.

After roasting the peppers, I pureed them in a blender with fresh cilantro, garlic, onion, and a splash of lime juice. The vibrant yellow color of the peppers combined with the bright green cilantro created a stunning visual feast for the eyes.

I chilled the soup in the refrigerator for a few hours to allow the flavors to meld together, then served it in small bowls garnished with a dollop of sour cream and a sprinkle of chopped cilantro. The first spoonful brought back memories of that hot summer day at the farmers' market, and I knew that this soup would become a staple in my kitchen.

Over the years, I have made the Chilled Yellow Pepper Cilantro Soup for countless family gatherings, potlucks, and dinner parties. Each time I prepare it, I think of the kind woman who shared her recipe with me and the joy that food can bring to those who share it.

I have since added my own twist to the soup, experimenting with different herbs and spices to create new variations on the original recipe. But no matter how many times I make it, the Chilled Yellow Pepper Cilantro Soup always brings a smile to my face and a warmth to my heart.

As I sit here in my cozy kitchen, surrounded by the aromas of simmering soups and freshly baked bread, I am filled with gratitude for the wonderful world of flavors and recipes that I have had the privilege to explore. And I am reminded that the true joy of cooking lies not just in the food itself, but in the stories and memories that accompany each dish.