Author Notes
Fresh red bell peppers, lemon juice, and rice make a simply tasty soup. —Mamamel
Ingredients
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3
red bell peppers
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1
pint grape tomatoes, left whole
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1
leek, carefully washed and sliced
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1 tablespoon
olive oil
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1 cup
chicken broth
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1 cup
cooked basmati rice
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2
large lemons
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salt and pepper to taste
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1/3 teaspoon
dried basil
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several shakes Pensey's Tuscan Sunset (basil, oregano, fennel, garlic, and anise)
Directions
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Roast peppers in oven until black all over. Put in a paper bag for 15 minutes. Peel, seed, and coarsely chop.
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Over medium high heat, heat olive oil in saucepan with leek, rice, and tomatoes. Saute until the tomatoes pop.
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Add chicken broth, scraping to deglaze the pan.
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With a vegetable peeler, remove just the bright yellow part of the lemon peel. Finely chop the peel. Juice the lemons.
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Add the peppers, lemon peel, and juice to the saucepan. Season to taste.
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Pulse in the blender until everything is finely chopped but short of pureed. May be served chilled or reheated.
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