Ingredients:
For the Cilantro Yogurt:
-1/2 cup greek yogurt
-3 tbsp chopped cilantro, plus more for garnish
-1 tbsp lime juice
-Salt and Pepper to taste
Instructions:
1. In a medium bowl, mix together the yogurt, cilantro, and lime. Add salt and pepper to taste. Cover and refrigerate until needed.
For the Soup:
-8 Red Bell Peppers, seeded and flattened
-2 tbsp Olive Oil
-4 cloves garlic, minced
-1 red onion, chopped
-1/2 tsp cumin
-1 tbsp smoked paprika
-8 oz tomato paste
-4 cups Vegetable broth
-1 cup heavy cream
-2 tbsp dry sherry
Instructions:
Roasting Red Peppers- If you don't have a gas stove.
1. Move oven rack to the highest notch, it should be about 3 inches from the top elements and turn on broiler to high.
2. Cut the top and bottom off of each pepper, then remove the seeds and centers.
3. Flatten peppers, skin side up, on an aluminium-foil lined on a broiler safe baking sheet.
4. Broil peppers until the skin is blackened and puffed from the core, about 10 minutes.
5. Move the peppers to a bowl with a lid, cover, and let steam until the skin can be easily removed, about 15 minutes. Then chop the peppers.
For the rest of the soup:
1. In a large pot, add oil and garlic and cook over medium heat, stirring until the garlic is fragrant, 5 minutes.
2. Add onion and salt, increase the heat to medium and cook until the onions are translucent, about 6-8 minutes. Stir in cumin and paprika and allow the flavors to absorb, 30 seconds.
3. Pour in vegetable broth and tomato paste, and whisk to incorporate the tomato paste. Add chopped peppers and bring soup to a boil, until the peppers are extra soft, 10 minutes.
4. Using an emulsion blender or large stand blender, blend the soup until smooth with no large chunks.
5. Reduce heat to medium low, pour in heavy cream and sherry and stir constantly until all the ingredients have mixed thoroughly. Season with salt and pepper to taste.
6. When the soup has reached your desired heat, ladle into individual bowls and garnish with cilantro yogurt dressing and cilantro.
Comments