Roasted Pepper & Tomato Soups: In Season Cooking
I harvested my first green peppers this weekend from my garden! After contemplating our stock-pile of tomatoes (my apologies to east coasters suffering from blight!), we finally decided on Roasted Pepper Soup and Roasted Tomato Soup with Serrano Cream. The recipe was originally from a 1993 Gourmet magazine, but it is online at Epicurious.
For starters, this recipe is no small task, it took a few hours, because there are so many steps and you’re essentially making two soups and a topping. It was totally worth it, though! I’m not usually a big soup fan during the summer, but with the serano pepper/sour cream topping it had a cooler feel to it. I could seriously eat this soup everyday. If I was say, Jennifer Aniston, I would totally ask my two chefs to make me this soup every day for lunch. ;)
What’s your favorite soup?
2 Responses to “Roasted Pepper & Tomato Soups: In Season Cooking”
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Things I ♥: travel, food (I'm a pescatarian), the Pacific Northwest, bikes (I ride an orange mixte), beer (IPAs), summer, coffee, lists, and kittehs. Travel enthusiast, dabbler, and product manager at BootsnAll Travel Network.
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Holy crap, I want that, like, yesterday! Yum!
Of course that looks yummy but I have to admit I got a little sidetracked by Jennifer Aniston.
I want to have 3 to 30 people over every day to enjoy cocktails and dinner prepared by someone else. And to enjoy my view of the city.
Whaaaa, guess I’ll have to go back to planning my trip to India and Bhutan this fall. (Wait a minute, maybe I don’t have it so bad after all…)