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Chilled Tomato and Red BellPepper
Soupwith Caviar



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Variation in Tomatoes, Mixture of Rainbow Heirloom Varieties
Variation in Tomatoes, Mixture of Rainbow Heirloom Varieties
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Chilled Tomato and Red Bell Pepper
Soup with Caviar

Fleur de Lys - San Francisco
Gourmet Archives

1 onion, chopped
3 tablespoons olive oil
2 garlic cloves, minced
4 red bell peppers, roasted, chopped
3 tomatoes (1 1/4 pounds), peeled seeded,
chopped (about 1 1/2 cups)
1/8 teaspoon dried thyme
8 fresh basil leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups chicken broth
3/4 cup half-and-half
1 tablespoon Sherry vinegar
Watercress leaves (garnish)
8 teaspoons Beluga or golden caviar

In kettle cook onion in oil over moderately low heat, stirring, until
softened, add garlic, bell pepper, tomatoes, thyme, basil, sugar, salt
and black pepper. Cook mixture, stirring occasionally, 5 minutes.
Add broth, bring mixture to a boil, and simmer 20 minutes.
In a food processor, purée the mixture in batches, and force the purée through a fine sieve into a large bowl, pressing hard on the solids. Let
soup cool completely. Chill soup, covered, for at least 3 hours and up
to 24 hours. Stir in the half and half, vinegar, and salt and pepper to
taste. Ladle soup into bowls and garnish it with watercress and caviar.
Makes about 9 cups.

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