Chilled Yellow Tomato Soup, Black Olive Cream
INGREDIENTS:
3 Yellow, red or orange bell
Peppers
1 tb Olive oil
1 sm Onion -- chopped
1/8 ts Crushed red pepper
29 oz Vegetable broth
15 oz Canned cannellini beans --
Rinsed and drained
1 bn Arugula -- sliced
3 Yellow, red or orange bell
Peppers
1 tb Olive oil
1 sm Onion -- chopped
1/8 ts Crushed red pepper
29 oz Vegetable broth
15 oz Canned cannellini beans --
Rinsed and drained
1 bn Arugula -- sliced
Char bell peppers over gas flame or in broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add bell peppers amd crushed red pepper and saute 1 minute. Add broth and cannellini. Bring to a boil. Reduce heat, cover and simmer 15 mintues. Strain vegetables, reserving broth. Transfer vegetables to processor; puree. Gradually mix in 2 cups reserved broth. Transfer puree to bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill until cold. (Can be made one day ahead. Keep chilled.)
Ladle soup into bowls. Top with generous amount of arugula and serve.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add bell peppers amd crushed red pepper and saute 1 minute. Add broth and cannellini. Bring to a boil. Reduce heat, cover and simmer 15 mintues. Strain vegetables, reserving broth. Transfer vegetables to processor; puree. Gradually mix in 2 cups reserved broth. Transfer puree to bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill until cold. (Can be made one day ahead. Keep chilled.)
Ladle soup into bowls. Top with generous amount of arugula and serve.