Chilled Eggplant Soup With Red Bell Pepper And Olives Recipes

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces.
• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.)
• Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.

Steps:

• Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.
• Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.
• Working in batches, puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.

Steps:

• Preheat oven to 425F/220°C.
• While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
• Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
• Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
• Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
• Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
• Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
• Add the hot chili or chili powder, and cook for few quick minutes.
• Add the eggplant, red peppers, thyme, and paprika, and stir.
• Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
• In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
• Add more stock to adjust the consistency if you need to.
• Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
• Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.

Steps:

• Roast bell peppers on racks of gas burners over high heat (or on a broiler pan about 2 inches from broiler), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes. Peel, then halve lengthwise, discarding stems and seeds.
• Cut a shallow X in bottom of each tomato, then blanch tomatoes in simmering water 20 seconds and transfer to an ice bath. Peel and coarsely chop, reserving juices.
• Cook onion, garlic, chiles, 1 teaspoon salt, and 1/4 teaspoon pepper in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over medium heat, stirring occasionally, until softened and pale golden, about 8 minutes. Add tomatoes with juices, bell peppers, broth, and 1/4 teaspoon salt and simmer, covered, until peppers are tender, about 5 minutes.
• Purée soup in 2 or 3 batches in a blender (use caution when blending hot liquids), drizzling remaining 1/4 cup oil into first batch with motor running. Quick-chill soup in a metal bowl set in an ice bath, stirring often, 10 to 15 minutes. Season with salt.

Steps:

• Prepare barbecue (medium heat). Grill eggplant until skin is charred and flesh is soft, about 6 minutes per side. Grill bell pepper until brown in spots, turning frequently, about 10 minutes. Transfer eggplant and pepper to bowl. Cover with foil and let stand 30 minutes. Peel, seed and dice red bell pepper. Set aside.
• Scoop eggplant from skin and transfer flesh to blender; discard skin. Stir cumin in heavy small skillet over low heat until lightly toasted, about 2 minutes. Add cumin to blender; then add yogurt, milk, olive oil, 1 tablespoon mint and garlic. Blend until very smooth. Season to taste with salt and pepper. Transfer soup to large bowl. Mix in 1 1/2 cups broth. Cover and refrigerate until chilled, about 1 hour. (Bell pepper and soup can be prepared 1 day ahead. Cover separately and refrigerate. Before serving, thin soup with more vegetable broth, if desired.)
• Mix bell pepper, remaining 1 tablespoon mint and olives in small bowl. Ladle eggplant soup into bowls. Sprinkle with bell pepper mixture; serve.