Roasted Red Pepper Sauce (or Soup!) with Creme Fraiche, Lime and Cumin
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Author Notes: This little sauce is easy to make and can have loads of uses from being spread on a sausage sandwich or drizzled as a sauce on roast pork, grilled steak. or over some roasted potatoes. The sauce has a nice blend of sweet from the peppers, tart from the lime, and spice from the cumin. Honestly, I can also just eat it all by itself and call it a cold soup, although that's not what it started as :-) - TheWimpyVegetarian
Serves 1 cup sauce (or soup)
- 2 red bell peppers
- 2 tablespoons creme fraiche
- 1/2 lime - juice and zest
- 1/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon sugar (or to taste)
- 1/2 teaspoon cumin seeds
- Roast the peppers until skin is lightly blackened. Pop them in a bag for a few minutes, and remove the skin, stem and seeds. Place in a blender.
- Toast the cumin seeds until lightly fragrant and grind in a spice / coffee grinder. I keep 1 for coffee and 1 just for spices since my husband got really tired of making coffee that had all kinds of spices infused in it.....
- Add the toasted, ground cumin seeds and all other ingredients to the red peppers in the blender and puree until very smooth.
- Pour into a serving dish and take a big spoonful for yourself, just to make sure the flavors are balanced of course. Serve with meat or veggies.
- This recipe was entered in the contest for Your Best Red Pepper Recipe
Tags: sauce, serves a crowd
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over 2 years ago aliyaleekong
Delicious! I love the thought of the creme fraiche as balance and the slight bitter from cumin.
over 2 years ago TheWimpyVegetarian
Thanks aliyaleekong! I hope you try it. I'm making your baby back ribs with pomegranate molasses sauce this weekend! Can't wait to try them.
over 2 years ago aliyaleekong
Fantastic! Let me know how the ribs go!
over 2 years ago testkitchenette
I love these kinds of versatile purees! This sounds delicious and will be gracing my kitchen table soon!
over 2 years ago TheWimpyVegetarian
Thanks testkitchenette! Me too! I made it again yesterday and we had it as soup last night - but it used it as a spread on a sandwich earlier in the week. And it's really easy to make. The most time-consuming thing is to peel the skin off the roasted peppers. Hope you like it too!
over 2 years ago Oui, Chef
Ooohhh....where did I put my straw?
over 2 years ago TheWimpyVegetarian
Thanks Steve :-)
over 2 years ago Lizthechef
Looks terrific - my recipe is for a hot soup and this sure sounds wonderful as a cold soup.
over 2 years ago TheWimpyVegetarian
Thanks so much Liz! Yes, the recipes I always see are for hot soups and i love them all since I love red peppers so much. This recipe is not one that started out as a soup - I just knew the flavor combination I was looking for. It wasn't until it was done that I realized it would work as a nice cold soup - like a first course. I'm actually going to work a little more on it tomorrow deliberately as a soup to see if I would change anything before the deadline. I'm toying with either some white onion or garlic but don't want to mask the clean flavors that are there right now. And really, I just want some more of it and the batch I made is all gone :-)
over 2 years ago cheese1227
Love the flavor combo on this one. And it's a really pretty color.
over 2 years ago TheWimpyVegetarian
Thanks cheese1227! Hope you like it if you make it!
over 2 years ago AppleAnnie
A longtime restaurant in Cleveland's Little Italy used to feature a simple red pepper soup, and it was heavenly. I was disappointed to learn they dropped it from the menu last year. Now thanks to ChezSuzanne I have an idea of how to make it at home! (and this one sounds even better!)
over 2 years ago TheWimpyVegetarian
Wow! Thanks so much AppleAnnie! I used the rest of it up today as a spread for a grilled ham and cheese panini, but want to make some more for soup tomorrow.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I see the magic ingredient - creme fraiche! Sounds very delicious!
over 2 years ago TheWimpyVegetarian
Thanks mrslarkin! I love probably just about anything with creme fraiche :-) My husband thinks it needs some garlic, so it looks like I'll be testing that idea out next.
over 2 years ago gingerroot
YUM! This sounds fantastic. I love your flavor combination and like you, I think I would enjoy this, as is - delicious cold soup!
over 2 years ago TheWimpyVegetarian
Thanks gingerroot! It's really yummy - I'm having more today.