Roasted Red Pepper Soup Recipe

Purée jalapeño pepper, yogurt, milk, salt and pepper in a blender until smooth, scraping down sides with rubber spatula several times. Keep refrigerated until ready to use, up to 1 day. Stir to combine if the mixture separates before garnishing soup.

Preheat broiler; line a shallow baking pan with foil. Place red peppers skin-side-up, on foil. Broil red peppers in oven position closest to broiler until skin is charred, 10 to 15 minutes. Cover the charred peppers with plastic wrap and let them stand for 15 minutes to make peeling easier. Peel off charred skin and discard. Coarsely chop red peppers.

Heat oil in medium-size saucepan over medium heat. Sauté shallots until soft, about 3 minutes. Add chopped red peppers, stock, 1/4 cup (50 mL) milk, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

Purée soup in a blender until smooth. If serving warm, return the mixture to the pot and heat gently. If serving cold, transfer to container, allow to cool, cover and refrigerate until serving.

To serve, stir in lime juice and ladle soup into serving bowls and drizzle Jalapeño Cream over soup.