Here is the second course from Rudi’s “Father’s Day” menu. Enjoy!
Chilled Red Pepper Soup with Roasted Red Bell Peppers
9 large red bell peppers, divided
2 tablespoons extra-virgin olive oil
1 large onion, chopped
6 medium garlic cloves, minced
1 cup dry white wine
4 cups low-sodium store-bought chicken broth or stock, or homemade
1 (28-ounce) can whole tomatoes, drained, seeded, and chopped
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco hot pepper sauce
1 tablespoon rice wine vinegar
Salt and freshly ground black pepper
Fresh thyme sprigs, for garnish
1. Roast two of the red bell peppers (see below). Seed the peppers and cut them into strips; reserve them, covered, in the refrigerator.
2. Core, seed, and chop the remaining 7 bell peppers. In a large soup pot, heat the oil over medium heat. Add the chopped bell peppers, onion, and garlic. Cook, stirring, until the vegetables soften, 8 to 10 minutes. Add the wine and simmer until the liquid is reduced by half. Add the chicken broth and tomatoes and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 30 minutes.
3. Prepare a large bowl of ice water. Transfer the soup in batches to a blender and puree until smooth. (When pureeing hot soups, fill the container no more than halfway and release one corner of the lid to prevent a vacuum effect. Place a kitchen towel over the top of the machine while you pulse.) Immediately strain the soup through a fine sieve into a clean saucepan. Bring it to a simmer over medium-low heat. Cook, stirring for 5 minutes. Add the Worcestershire sauce, Tabasco, and vinegar. Season with salt and pepper.
4. Transfer the soup to a large glass or ceramic bowl. Place the bowl in the ice water to chill the soup quickly. When it is chilled, cover and refrigerate until it is completely cold. To serve, divide the soup among chilled soup bowls and garnish with the reserved roasted red pepper strips and thyme sprigs.
Rudi Sodamin is Holland America Line’s Master Chef and Culinary Council Chairman.