Roasted Bell Pepper and Tequila Soup

A very nice and flavorful vegetarian soup: Roasted bell peppers with onion, garlic, tequila, sour cream and a bit of cayenne pepper.

Ingredients

• 6 bell peppers (3 red, 3 yellow)
• 1 small onion, coarsely chopped
• 2 cloves garlic, whole
• 1 tbsp butter
• 1 tbsp olive oil
• ¼ tsp salt
• ½ cup / 120 ml tequila
• ¼ tsp chili powder
• ¼ tsp cayenne pepper (or to taste)
• ¾ cup / 180 ml sour cream
• ¼ cup cilantro, coarsely chopped
• 1 tbsp tequila
• salt to taste
• about 1 cup / 240 ml water

Preparation

1. Roast the bell peppers. Place on a baking sheet. Place under a broiler and turn occasionally until charred and black on all sides. Remove from oven, put into a plastic bag and let steam for about 10 minutes.
2. Now the peppers should be easy to peel. Remove peel and all seeds. Set aside.
3. Set a heavy saucepan over medium-high heat. Melt butter and add olive oil.
4. Add chopped onion and salt. Cook until lightly browned.
5. Add garlic and cook until lightly browned. Add ½ cup of tequila, chili powder and cayenne pepper. Reduce heat and simmer partially covered until most of the liquid has evaporated.
6. Add the roasted and peeled bell peppers and cilantro. Puree with a stick blender until smooth.
7. Whisk in sour cream. Adjust seasoning with salt. Stir in 1 tbsp of tequila.
8. Add 1 cup of water to adjust consistency.
9. Serve.

Notes

• This soup is based on the sauce for Shrimp on Pasta with Roasted Bell Pepper Tequila Sauce.

Yields 4-6 servings

Preparation time about 1 hour