Christine Koh

Hello!

I'm Christine Koh, a music and brain neuroscientist turned multimedia creative. I'm the founder + editor of Boston Mamas, co-author of Minimalist Parenting, co-host of the Edit Your Life podcast, and creative director at Women Online. Drop me a line; I'd love to chat about how we can work together!

Summertime Soup

red-pepper.jpgToday, Heather offers a fabulous summer soup recipe:

“A friend from work shared this super yummy summer soup recipe. It’s the perfect blend of roasted red peppers and cilantro, with a lovely kick from a few other condiments. My friend managed to get the recipe from the café at her previous job so unfortunately I don't have the original source to credit; however, I remain grateful to the creator of this recipe for delivering this simple and healthy summertime soup!
Roasted Red Pepper Soup

  • 6 red peppers (in a pinch, you can use jarred roasted peppers but fresh peppers obviously taste better)

  • 24 oz chicken stock

  • 1 tablespoon balsamic vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 8 oz plain yogurt

  • 1/8 teaspoon Tabasco sauce

  • 1/4 cup cilantro leaves, plus extra for garnish

    1. Cut peppers in half, remove stems and seeds, and trim membranes. Place peppers cut side down and lightly brush with oil. Place peppers under broiler and roast until skins blister and char (~30 min). Place peppers in a paper bag or covered container and let them steam to loosen the skins. Cool and remove skins.

    2. Place peppers in a stockpot with chicken stock, balsamic vinegar, salt, and pepper and simmer for 10 minutes.

    3. Transfer mixture to a food processor or blender (or use immersion blender in pan). Add yogurt, Tabasco sauce, cilantro and puree until smooth.

    4. Chill soup. When ready to serve, garnish with cilantro leaves.”

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    Editor’s Note: If the creator of this recipe stumbles across this post, please e-mail me so I may credit you up properly!

    Image credit: FreeDigitalPhotos.net


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