This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Red Pepper Soup with Lime
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- #33408
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 large onion, chopped
4 red bell peppers, seeded and chopped
1 teaspoon olive oil
1 clove garlic, crushed
1 small red chili pepper, sliced
3 tablespoons tomato paste
4 cups de-fatted chicken or mild vegetable broth
1 lime (juice and peel), finely grated, some julienne
salt and black pepper
sugar, if desired
cilantro leaves, whole, optional
low fat yogurt, optional
directions
Cook the onion and peppers slowly in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally, until soft (It will take longer if you remove the cover to stir). Stir in the garlic, chili pepper and tomato paste.
Add half the broth and bring to a boil. Cover and simmer for 10 minutes. Leave the soup to cool slightly.
Remove the peels from the pepper if desired. Puree in a food processor or blender. Return to the pan and add the remaining stock, the grated zest and juice. Season with salt and pepper. Add a pinch of sugar if desired. Return the soup just to a boil.
Serve at once. Garnish with lime julienne and cilantro. Offer a dollop of low fat yogurt, plain or with fruit (peach).
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dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 23, 2007
If I made this again I would roast the peppers first and get rid of the skins. I used a chipotle pepper instead of the red pepper because that's all I had. It gave it a smokey flavor.