Chilled Roasted Red Pepper Soup
With the spice of red peppers and sriracha playing against creamy Greek yogurt in a chilled soup, this recipe isn’t your typical pasta soup!
Chilled Roasted Red Pepper Soup
Total Time 30 minutes
Servings 4 Servings
Calories 178 kcal
Ingredients
- 2 Tbsp./1 oz. extra virgin olive oil
- 2 cups/8 oz. onion medium dice
- 1 tsp. thyme
- 2 cups/16 oz. roasted red peppers roughly chopped
- ¼ cup/2 oz. lowfat Greek yogurt
- ⅛ tsp. ground coriander
- ¼ tsp. sriracha or other hot sauce
- 2 oz. stelline
- ¼ cup/¼ oz. shredded basil
Instructions
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Heat a saucepan over medium heat. Add the oil, onion and thyme. Sweat the onion until translucent (about 5 minutes). Add the peppers, cover with water, and bring to a simmer. Cook for about 5 minutes for the flavors to meld. Allow to cool before pureeing. To chill the soup fast, place it in a bowl set inside another bowl that’s filled with ice water.
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While the soup is cooking, make the spiced yogurt. Stir together the yogurt, coriander, and sriracha. Season to taste with salt and pepper.
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While the soup is cooking, bring a small pot of salted water to the boil. Cook the stelline according to package directions. Drain and reserve.
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When the soup is chilled, stir in the stelline. Taste and adjust seasoning. Divide between 4 bowls. Place a dollop of the yogurt in the middle of the bowl and sprinkle with the basil.
Recipe Notes
An exclusive SharethePasta.org recipe.
