OGVG Heated Chilled Bell Pepper Soup

Ingredients:

4 medium Ontario greenhouse bell peppers (red, yellow or orange)
2 pounds (908 g) Ontario greenhouse tomatoes
1 sweet onion, chopped
2 Scotch Bonnet chilies, finely chopped, stems and seeds discarded
¼ cup and 2 tbsp. (93 ml) extra virgin olive oil
2 cups (500 ml) chicken stock
2 cloves garlic, minced
½ cup (125 ml) cream
Salt and white pepper to taste

Method:

Coat the Ontario greenhouse bell peppers with a thin layer of olive oil.
On high heat, roast bell peppers on gas burner racks or on a barbeque until skins are black.
Transfer to a medium bowl, cover and chill. Cut in half, remove black skin and discard the stem and seeds.
Bring water to a boil. Score the bottom of Ontario greenhouse tomatoes, reduce heat and blanch the tomatoes in simmering water for about 30 seconds, then place in an ice bath.
Peel and chop the tomatoes. Reserve the juices.
Peel and chop the tomatoes. Reserve the juices. In a 4 quart saucepan over medium heat, add 1 tbsp. (15 ml) of oil, onions, garlic, chilies, 1 tsp. (5 g) salt and ¼ tsp. (2 g) pepper. Sauté for 10 minutes. Add the tomatoes, the tomato juice, bell peppers, broth and ¼ tsp. (2 g) salt. Cover and simmer for 5 minutes.
Purée soup in a blender, then strain. Add cream and season with salt and white pepper to taste.
Chill the soup and serve.

Serves 4

Nutritional Facts per serving (642 g): Calories 380 Fat 27 g (42 %), Saturated Fat 6 g + Trans Fat 0 g (30 %), Cholesterol 15 mg,  Sodium 210 mg (9 %), Carbohydrate 32 g (11 %), Fibre 5 g (20%), Sugars 15 g,  Protein 8 g, Vit A (20 %), Vit C (530 %), Calcium (8 %), Iron (15 %). % = % Daily Value

Recipe from the Ontario Greenhouse Vegetable Growers' 'A taste of Ontario' cookbook.