Red Pepper Soup with Cucumber Relish
RED PEPPER SOUP WITH CUCUMBER RELISH
8 Servings
12 medium red bell peppers or two jars Mezzetta roasted red peppers
2 T olive oil
2 medium yellow onions, coarsely chopped
3 garlic cloves, coarsely chopped
8 c vegetable stock
2 1/2 t coriander seeds
1 1/2 t cumin seeds
2 1/2 t fennel seeds
Kosher salt & pepper
6 T cucumber, peeled, seeded & chopped
6 T yellow bell pepper, seeded & chopped
3 T red pepper, seeded & chopped
1 large jalapeño chile, seeded & chopped
2 T red onion, finely chopped
3 T fresh lime juice
Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over. Transfer to a large bowl, cover with plastic wrap and let stand for 15 minutes. Working over a bowl to catch the juices, peel the peppers and discard the stems, ribs and seeds. Coarsely chop the peppers, strain the juices and reserve.
Toast the seeds over high heat in a dry pan until fragrant, about 2 minutes. Transfer to spice grinder or mortar & pestle & grind to powder. Set aside. Heat the olive oil in a medium saucepan. Add the yellow onions & cook over moderately high heat, stirring, about three minutes. Add the vegetable stock, chopped red peppers and all but 1 T spices and bring to a boil. Lower the heat and simmer for twenty minutes. Transfer to blender and purée.
Combine cucumbers, yellow & red bells, chile, onion, lime & reserved spice to make relish. Garnish soup with relish and serve. Soup may be served hot or cold as desired. Serve with De Loach Vineyards Sauvignon Blanc.