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Chilled Saffron Flavored Tomato and Red Bell Pepper Soup I learned to make this soup years ago. The same comment comes back every time: “How much cream did you put in there?” Same answer: None… The secret is to blend the soup for 5 minutes and then strain it through a fine strainer. Ingredients list: 2 tblsp extra virgin oil 1 white onion (small dices) 1 large red bell pepper (medium dices and seedless) 6 medium heirloom tomatoes (cut in quarters) 2 pinch saffron, salt and pepper.
Submitted by: Chef Christophe Le Metayer Christophe’s Kitchen 9776 Medlock Bridge Road, Suite P Johns Creek 678-525-2480 www.christopheskitchen.com About the Chef: After years of running his own restaurant in France, followed by five years perfecting his style at the Ritz-Carlton Buckhead, Chef Christophe Le Metayer has brought his elegant cuisine to your kitchen.
In a pot, over a medium heat pour the olive oil. Add the onion, stir and suet until it become translucent. Add the bell pepper. Stir for 4-5 minutes. Don’t let brown anything. Add saffron, tomatoes, salt, and black pepper. Stir well and cover the pot. After 5 minutes, low down the heat and let it simmer for 20 minutes. The vegetables are going to render their natural water. Check out the seasoning before blending. That way you will get rid of the black pepper and have a beautiful deep orange color without black points. Blend and strain. This soup is great chilled or warm. That’s up to you.
FROM MY KITCHEN TO YOUR TABLE
Gourmet Healthy Meals for the Price and Convenience of Fast Food Shrimp, Sauteed Spinach, Brown Rice Pilaf, and Pineapple Chutney.
75 7 $
Roasted Chicken Breast, Green Beans, Potato Gnocchi, Chicken Jus.
99 5 $
Roasted Turkey Breast, Caramelized Apple, Steamed Broccoli, Bean Stew.
49 6 $
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CHRISTOPHE’S KITCHEN
9775 Medlock Bridge Road Suite P, Johns Creek 30097
678.525.2480 September 2012 • Vol. 2 No. 9
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