Cold red pepper soup with basil and croutons
4 servings
30 minutes
Cold red pepper soup with basil and croutons is an elegant and refreshing dish perfect for hot summer days. Originating from French cuisine, it delights with its velvety texture and rich flavor of sweet red pepper, which gains a slight smoky note after roasting. The addition of onion and aromatic broth deepens and balances its taste. Red pepper flakes add spiciness, while fresh basil imparts a refined zest. Golden crispy croutons create an appetizing contrast, giving the dish completeness. This soup can be served as a sophisticated appetizer or a light main course, enjoying its vibrant flavor nuances. It pairs perfectly with white wine and fresh bread.
1
Cut the baguette into cubes to make 1.5 cups in volume.
- French baguette: 1 piece
2
Grill the peppers on a heated grill or in the oven until the skin starts to char. Transfer to a plastic bag and leave for 10-15 minutes. Peel off the skin and seeds. Cut into small pieces.
- Red sweet pepper: 1 kg
3
Heat 2 tablespoons of olive oil in a deep skillet over medium heat. Add finely chopped onion and sauté until golden, about 6 minutes. Then add the peppers and broth. Cook for about 5 minutes until the vegetables are soft.
- Olive oil: 4 tablespoons
- Onion: 1 head
- Red sweet pepper: 1 kg
- Chicken broth: 3 glasss
4
Use a slotted spoon to transfer the pepper and onion to the food processor and blend until pureed. Add the broth and mix well until smooth. Add red pepper flakes, salt, and pepper. Cover and chill.
- Chicken broth: 3 glasss
- Red pepper flakes: pinch
5
Heat the remaining oil in a pan over medium heat. Add the sliced bread and toast.
- Olive oil: 4 tablespoons
- French baguette: 1 piece
6
Stir the cold soup and if necessary, add more broth if it's too thick. Pour into plates or bowls, sprinkle with croutons and chopped basil.
- Chicken broth: 3 glasss
- French baguette: 1 piece
- Basil leaves: to taste