Chefs Mark Peel and Nancy Silverton
Chilled Summer Vegetable Soup
Category
Soup & Stew
Servings
4 servings
Prep Time
20 minutes
Cook Time
1 hour 40 minutes
Author:
Chefs Mark Peel and Nancy Silverton
Ingredients
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¼ cup Olive Oil
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½ Organic Yellow Onion, coarsely chopped
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1 Organic Red Bell Pepper, seeded and cut into ½ inch dice
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¼ teaspoon Crushed Red Pepper
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4 large cloves Organic Garlic, minced
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1 sprig Italian Parsley or Flat Leaf
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2 stalks Organic Celery, chopped
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2 Organic Carrots, peeled and chopped
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2 medium Organic Zucchinis, cut into ½ inch pieces
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3 sprigs Oregano, rubbed between hands
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10 Organic Roma Tomatoes, seeded and chopped
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14 ounces Organic Roma Tomatoes with liquid
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1 teaspoon Coarse Salt
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2 tablespoons Olive Oil
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½ Organic Yellow Onion, finely chopped
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½ Organic Red Bell Pepper, seeded and finely chopped
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2 small Organic Carrots, peeled and finely chopped
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½ pound Organic Green Beans, strings and ends removed, finely chopped
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1½ cup Organic Zucchini, diced
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4 Organic Roma Tomatoes
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Coarse Salt
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¾ pound Fresh Organic Spinach, washed and stems removed
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2 tablespoons Olive Oil
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3 cups Water
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¼ teaspoon Coarsely Ground Black Pepper
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¼ teaspoon Cayenne Pepper
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4 teaspoons Extra Virgin Olive Oil
Directions
For the puree, in a large skillet heat ¼ cup of the olive oil over medium heat.
Add the onion, bell pepper, crushed pepper, garlic, parsley, celery, carrots, zucchini and oregano.
Cover and cook over low heat for 1 hour, stirring occasionally.
Add the fresh and canned tomatoes and stir.
Transfer the vegetables to batches into a food processor and puree.
Place a strainer over a soup pot and pour in any liquid left in the skillet and half of the pureed vegetables.
Press the puree through the strainer into the pot. Repeat with the remaining puree, scraping the bottom of the strainer often.
Discard the solids remaining in the strainer. Place the soup pot over low heat.
To cook the soup vegetables, in the same skillet heat 2 tablespoons of olive oil and cook over medium heat.
Add the onion, bell pepper, carrots, green beans and zucchini. Sauté for 10 minutes, then add the tomatoes and salt to taste.
When the vegetables are crisp-tender, remove them from the skillet and add to the liquid in the soup pot.
Cook over low heat for 30 minutes to blend the flavors.
Remove from the heat, cool to room temperature, and refrigerate, covered, overnight.
Shortly before serving, cut the spinach into ½ inch wide ribbons and sauté in 2 tablespoons olive oil just until wilted.
Let cool. Stir the spinach, 3 cups of water, black pepper, salt and cayenne into the soup.
Float ½ teaspoon extra-virgin olive oil on top of each serving.
Filed in:
Bell Pepper,
Carrots,
Celery,
Chilled Summer Vegetable Soup,
Crushed Pepper,
Flat Leaf,
Garlic,
Green Beans,
Italian Parsley,
Onion,
Oregano,
Organic Bell Peppers,
Organic Carrots,
Organic Celery,
Organic Garlic,
Organic Green Beans,
Organic Parsley,
Organic Roma Tomatoes,
Organic Spinach,
Organic Yellow Onions,
Organic Zucchini,
Roma Tomatoes,
Soup & Stew,
Spinach,
Zucchini
