Serve it hot, chilled, or just right, but we sided with Goldilocks and finished the last drop of this bowl at room temperature. Nathalie Dupree inspired this version of roasted red bell pepper soup in her Matters of Taste cookbook. I’ve grown to love several of Nathalie’s later recipes from her Comfortable Entertaining cookbook, and when I came across Matters of Taste last week, I decided to test some of her earlier work. This version is based on her Elegant Zucchini and Red Bell Pepper Soup recipe, which appears in the book’s Tasty Summer Diet Food for Family and Friends menu. I’ll buy that.
Red Bell Pepper Soup Fit For Goldilocks
1 tablespoon extra virgin olive oil
2large zucchini, cleaned and chopped
1 sweet onion, chopped
3 cups chicken stock
1 cup cold water
4 red bell peppers, roasted, peeled and sliced
8 ounces plain yogurt
two teaspoons ground cumin
salt
fresh ground pepper
Brown onion in olive oil and add zucchini and chicken broth. Bring to a full boil and simmer 20 minutes. Using your blender or food processor, blend roasted red peppers, yogurt, water, cumin, salt and pepper. Gradually add the zucchini base, and blend thoroughly. Ready to serve. Yield: 6 servings. See Nathalie Dupree’s world of food.
