Chilled Roasted Pepper and Tomato Soup

Chilled Roasted Pepper and Tomato Soup

Southern Living JUNE 2001

  • Yield: 4 cups


  • 3 medium-size red bell peppers
  • 2 1/2 cups vegetable juice
  • 2 garlic cloves, chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large avocado, chopped
  • 1 cucumber, seeded and chopped
  • 1/4 purple onion, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño pepper, seeded and minced (optional)
  • Lime wedges (optional)


Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.

Process peppers, vegetable juice, and next 5 ingredients until smooth; chill. Serve with avocado, next 3 ingredients, and, if desired, minced jalapeño and lime wedges.

Note: For testing purposes only, we used V-8 juice for vegetable juice.


Go to Full Version of

Chilled Roasted Pepper and Tomato Soup Recipe