Makes 4-generous servings.
This is a light, creamy, flavorful soup with a touch of cumin, and it freezes very well. The ingredients are in season all year.
- 3 red bell peppers
- 1 pound zucchini (3 medium), plus 1 extra for garnish
- 2 tablespoons extra-virgin olive oil,
- 1 onion, coarsely chopped
- ½ teaspoon cumin, approx
- 2 cups chicken broth
- Kosher salt
- Freshly ground black pepper
- Preheat the broiler.
- Core the peppers,
- Cut into quarters and seed.
- Line a broiler pan with foil and place the peppers, skin side up on it.
- Broil close to the heat source until skin is almost blistered and charred, about 7 minutes. Wrap the peppers in the existing foil and cool. The heat will loosen the skin. Peel and cut into pieces.
- Rinse zucchini, pat dry, trim ends and slice.
- Heat olive oil in a medium, covered saucepan, add the onions, and sauté covered over low heat for 2 minutes. Add the cumin, zucchini, peppers, and broth.
- Bring to a boil over high heat, lower the heat and cook covered until the vegetables are soft, about 20 minutes.
- Puree the soup in batches, in a Vitamix until the soup is very smooth. Season to taste with cumin, salt and pepper.
Rinse, dry, trim and finely cube the extra zucchini. Sprinkle over the soup.