Cup of Soup

I used to make the tomato soup from What to Expect When You're Expecting which started with a roux, then mixed with evaporated milk, etc. Every time, hubby would exclaim that it was the best tomato soup he's had, and he normally doesn't like tomato soups. When D got diagnosed with diary allergy, I stopped making this soup, and sort of forgot about it.

When I was planning on the dinner menu, the idea of a cold soup struck. I thought it would be an elegant course served in coffee cups, and all the prep work could be done ahead of time. Bingo! This recipe comes from Appetizers, Finger Food, Buffets and Parties. I omitted the crouton and chive garnish, instead swirled a little bit of heavy cream on top. (I'm no barista. My swirls didn't start out perfectly, and got shaken out even more between the 5 feet from the kitchen to the dining table. Maybe this is just not something I should attempt. *sigh*) This makes a bit more than 4 servings, coffee cups OR soup bowls.

While this soup wasn't bad, I have to agree with hubby that it was no rival to the one from What to Expect. Now I just have to figure out a non-diary tomato soup that can measure up. A challenge, I love that!

Chilled Tomato and Sweet Bell Pepper Soup

Serves 4

2 red bell peppers, halved, cored and seeded
3 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 ½ pounds ripe well-flavored tomatoes
⅔ cup red wine
2 ½ cups chicken stock
salt and ground black pepper

Cut each red bell pepper half into quarters. Place skin side up on a broiler pan and cook until the skins are charred. Transfer to a bowl and cover with a plate or pop into a plastic bag and seal.

Heat the oil in a large pan. Add the onion and garlic and cook gently until soft. Meanwhile, remove the skin from the peppers and roughly chop the flesh. Cut the tomatoes into chunks.

Add the peppers and tomatoes to the pan, then cover and cook gently for 10 minutes. Add the wine and cook for another 5 minutes, then add the stock and salt and pepper and continue to simmer for 20 minutes.

Process the soup in a blender or food processor until smooth. Pour into a clean glass or ceramic bowl and let cool thoroughly before chilling in the refrigerator for at least 3 hours. When the soup is cold, season to taste.