Chilled Red Bell Pepper Shooters
Recipe from Food & Wine

Round out a feel-good picnic with this cool red-pepper soup.


Chilled Red Bell Pepper Shooters
Quentin Bacon

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Servings: 6
Prep Time: 1 hr
Total Time: 1 hr 30 mins
Related Categories: Mexican Soups, Peppers, Soup, Vegetables
 
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Ingredients
  • 2  tablespoons
    extra-virgin olive oil
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  • 2 
    large red bell peppers, thinly sliced (1 pound)
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  • 1 
    large garlic clove, minced
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  • 1 
    small onion, thinly sliced
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  •  
    Salt
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  • 1  teaspoon
    tomato paste
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  • 1  cup
    water
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  • 1/2  cup
    low-sodium chicken broth
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  •  
    Freshly ground black pepper
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  •  
    Vegetable oil, for frying
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  • 2 
    6-inch corn tortillas, cut into 1-inch-wide strips
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  •  
    Freshly grated Parmigiano-Reggiano cheese, for dusting
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Directions
1.
In a saucepan, heat the olive oil. Add the peppers, garlic, onion, and a pinch of salt. Cover and cook over moderately low heat until the peppers are softened, 8 minutes. Stir in the tomato paste, water, and broth and bring to a boil. Cover and simmer over low heat until the peppers are very tender, about 10 minutes.
2.
Transfer the soup to a blender and puree. Season with salt and pepper and refrigerate for about 1 hour, until lightly chilled.
3.
Meanwhile, in a large skillet, heat inch of vegetable oil until shimmering. Add the tortilla strips and fry over moderately high heat until crisp. Drain and dust with the cheese. Serve with the chilled soup in shot glasses.
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