Chilled Roasted Red Pepper Soup


  • 4 red bell peppers (about 2 pounds), seeded and quartered
  • 3 large vine-ripened tomatoes (about 1-1/4 pounds), quartered
  • 2 medium yellow onions, peeled and quartered
  • 6 cloves garlic, peeled
  • 4 tbsp Glasses & Grapes Extra Virgin Olive Oil
  • 3 tsp Kosher salt, divided
  • 1 tbsp fresh chopped rosemary, plus more for garnishing the soup
  • 1/8 tsp cayenne pepper
  • 1/2 tsp anise seeds
  • 2-1/2 cups water
  • 1 tbsp Glasses & Grapes Traditional Balsamic Vinegar


Preheat the oven to 400°F. Line a baking sheet with heavy-duty aluminum foil for easy clean-up.

Place the bell peppers, tomatoes, onions and garlic on the prepared baking sheet and toss with the olive oil and 2-1/2 teaspoons of the salt. Roast for about 40 minutes, or until the vegetables are just starting to brown.

Transfer the vegetables and all the juices to a food processor fitted with the blade attachment. Add the rosemary, cayenne pepper, anise seeds and remaining 1/2 teaspoon salt and purée until almost smooth. Transfer the mixture to a bowl; add the water and balsamic vinegar. Chill in the refrigerator until cold. Taste and adjust seasoning with salt and/or balsamic vinegar if necessary. (Note that the soup thickens as it chills; you can thin with a bit of water if necessary.) Serve cold, garnished with fresh rosemary if desired. Serves 4-6.