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Chilled Red Pepper Soup with Goats Cheese

The weather was so humid this weekend and unusually warm for Auckland so even though I had a craving to make pistachio and orange blossom cookies I knew it would be deadly to crank up the oven in this weather. Our house has an open plan kitchen living area which has full windows on the west and north of the house attracting sun from midday to sunset so it gets pretty hot without any kitchen heat contribution. So this weekend I was looking for refreshing ideas and created a homemade peach ice tea and an Ottolenghi inspired chilled red pepper (capsicum) soup with goats cheese.

What I love about this chilled soup recipe is the fragrant cumin and sharp lemon against the sweet pepper but best of all no peeling of pepper skins and it just needs to be wizzed up and no straining.

Ingredients – serves 4. Time to make 30mins, plus 30mins to chill

  • 4 red peppers (capsicum)
  • 1 large onion, rough chopped
  • 500 ml chicken or vegetable stock
  • 1tsp cumin seeds, ground
  • Zest of one lemon
  • handful of sage leaves
  • Pinch of chilli flakes
  • 1 small clove of garlic, crushed
  • Handful parsley, finely chopped
  • salt & pepper to season
  • olive oil
  • Goats cheese & sour dough for servingMethod
  • Slice peppers in half and remove the seeds. Cut peppers up into rough cubes saving 1/4 of one pepper for garnish.
  • In a large pan add a glug of olive oil and add the chopped onions and cook over a medium heat until the onions are opaque and soft.
  • Add the peppers to the pan and cook for 5 minutes.
  • Add the ground cumin, sage and chilli flakes and cook for a further few minutes then add the stock and cover the pan with a lid and simmer for 10 minutes.
  • Blend the soup while it is still hot to a smooth liquid then stir in the zest of the lemon and garlic.
  • Pour the soup into a large bowl and refridgerate for 2 hour or to chill quickly put ice into a larger bowl and place the soup bowl on top of the ice. It take about 15-25 minutes to chill the soup this way if you are in a hurray, which I tend to be!
  • While the soup is chilling dice the 1/4 of pepper left over into small pieces as in photo.
  • Once the soups is chilled garnis it with a slice of cheese (or crumble the cheese), diced pepper and parsley.
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    5 Comments Post a comment
    1. yummy and it looks easy too!

      February 8, 2011
    2. mairi29 #

      Gorgeous pic! And peppers and goat’s cheese…yum!

      February 9, 2011
    3. This soup looks really delish! I love the flavors you use….. so glad I found your blog. Bookmarking this!

      February 11, 2011
    4. mairi29 #

      Hello, me again! Looking forward to seeing you today & please head over to Toast where there is a little something waiting for you. I ma passing on the blog love with a little award for you!

      February 11, 2011
    5. Good for me (with veggie stock :-).

      It was great to meet you today, let’s catch up soon (if you are ever around this part of the West just pop in!).

      And thank you for the GPS guidance!


      February 12, 2011

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