Roasted
Red Pepper Soup
By Walter Jahncke
(of Chat Noir fame)
1 red onion,
diced |
2- 12 oz. cans tomato juice |
1 T. olive oil |
1 bulb
garlic, minced |
1 C. red wine (or stock or water) |
Salt and white pepper to taste |
2 lb. red
peppers, roasted, peeled, coarsely cut |
Fresh basil
leaves to taste (about 1 C., loosely measured) |
1 lb red tomatoes, peeled and cut coarsely |
1 T.
balsamic vinegar |
|
|
Water as
needed |
|
1. To roast the peppers, you want to blister the
skins, so you can do that by baking them at 450 degrees for 20 minutes, turning
them half way through, or broiling them, turning every 2-3 minutes until the
skin blisters. This may also be accomplished by charring them over a gas stove
flame or open grill. After charring, put the peppers in a paper bag, closed for
15-20 minutes or longer. You may also just lay a towel over them. When cool
enough to handle, peel the skin off the peppers, cut out the core and remove
seeds
2. Sauté the onion in olive oil until
translucent. Add red wine, stock or water and simmer for one minute. Add
remaining ingredients except basil and vinegar. Simmer about 20-30 minutes,
adding the basil the last 10 minutes. Remove from heat and add vinegar. Purée
if desired (being careful of hot liquid). Add water to desired thickness.
(Walter says if you like this,
it’s from him; if you don’t, it came from a friend.)