Cold Red Pepper Soup with Cucumber Relish

By [e-mail]

Ingredients

• 6 med roasted red bell peppers
• 1 T olive oil
• 1 med onion, coarsely chopped
• 1 clove coarsely chopped garlic
• 4 C vegetable stock
• 1 t coriander seed
• 1 t fennel seed
• 1 t cumin seed
• Salt & pepper
• 2 T finely chopped cucumber
• 1 small finely chopped jalapeño
• 1 T finely chopped red onion
• 2 T finely chopped parsley
• 1 1/2 T lime juice
• 1/4 C orange juice
• 1/4 C creme fraiche or sour cream
• 2 T wine vinegar

Preparation

Step 1

Coarsely chop peppers; strain juice & reserve
Heat oil in med saucepan. Add onion & garlic; cook over mod -hi heat, stirring, till translucent, @ 3 min. Add vegetable stock & chopped red peppers; bring to boil.
Lower heat & simmer 20 min. Transfer to blender & puree til smooth. Let cool.
In small dry skillet, toast coriander, cumin & fennel seeds over hi heat, shaking pan, til fragrant, @ 2 min. Transfer to spice grinder & ground to powder. Stir all but a pinch into soup & season with salt & pepper. Cover & refrigerate til chilled, at least 2 hrs or up to 3 days.
In small bowl, combine cucumber, jalapeño, red onion, parsley, lime juice & reserved spice mixture.
Just before serving, stir in orange juice, creme fraiche & red wine vinegar; season with salt & pepper. Ladle soup into bowls, garnish with cucumber relish & serve.

Cal. 255 July