Click HERE to register your comments......or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?

Cold and Tangy Red Pepper Soup

Thick and earthy and gorgeously burnt orange, this is a beautiful, refreshing, and satisfying soup. It has the taste of roasted red peppers times a thousand, without the work of roasting off the skins. And it has a real bang at the finish from the cayenne. Thanks to good friend Judy Irons for this great addition. Serve cold as a substantial first course to 4-6 people.

Garnish: chives or minced scallion tops

In a large saucepan, melt the butter over medium high heat, toss in the peppers and leeks and saute for a few minutes, then reduce heat and continue cooking until tender, about 15 minutes, stirring occasionally. Pour in the stock, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.

When the vegetables are very tender, puree the soup in a blender, solids first. Return to the saucepan and cook at a low simmer for about 30 more minutes.

Pour in the buttermilk and season immediately with cayenne pepper, salt, and pepper to taste. Remember that you should overseason a little bit for cold soups. Chill at least 3 hours, preferably overnight.

When ready to serve, ladle into bowls and garnish with chives.