The cold soup recipes in the latest issue of Fine Cooking could not have been more timely. With more tomatoes on-hand than we can eat, this tomato and red pepper soup was perfect. (I used 1 red and 2 yellow peppers instead of 3 red peppers, resulting in an orange soup. If you had 3 red peppers, you’d get a much redder colour.)
The tomatoes and peppers are first broiled in the oven to both soften them and facilitate removing their skin. The vegetables are then puréed with a flavourful mixture of olive oil, garlic, water and bread (instead of baguette, I used panko crumbs). Once smooth, the soup is then strained and chilled before eating. For cold soups, the smooth texture of a strained soup really makes the difference.
This makes the perfect summer lunch or dinner starter.