Roasted Pepper Bisque with Zucchini-Shrimp Salsa

85 degrees, humidity ooching on up into a typical Middle Tennessee almost summer day.

Just perfect for soup.

Sweet roasted red and green bell peppers with onion and garlic swirled into a bisque and topped with zucchini shrimp basil salsa from Molly O’Neill’s A Well Seasoned Appetite.

A cold soup, you say?
Oh, heavens no.

Remember I am a quadruple Gemini, which means that at least one of me wants to buck the trend and have a hot soup.

I compromise…it turned out more like a room temp. But this could be hot. It could be cold.

Whichever way you want to do it, you’ll love it.

Roasted Red Pepper Bisque with Zucchini-Shrimp Salsa
Adapted from Molly O’Neill’s A Well Seasoned Appetite

Bisque:

One good swirl extra virgin olive oil
3 red bell peppers, roasted and cut into large pieces
3 green bell peppers, roasted and cut into large pieces
4 medium sweet yellow onions, chopped
2 cups roasted chicken stock
1 good spoonful garlic confit
6 tbsp plain Greek yogurt
1 lime, squeezed
Coarse salt and freshly ground black pepper

Preheat oven to 375.

Heat large Dutch oven over medium heat and add the swirl of extra virgin olive oil. Add the peppers, onion and ½ cup roasted chicken stock. Simmer, stirring occasionally , for 20 minutes. Stir in garlic confit, cover and cook for 20 minutes. Put mix into food processor and hit pulse several times to make it smooth. Add remaining roasted chicken stock, yogurt, lime juice, salt and pepper to taste and pulse til smooth. Transfer to saucepan, or if serving cold, put in container in fridge to chill.


Salsa:

2 medium zucchini, sliced lengthwise , then into half moons
12 large shrimp, sautéed, chopped and seasoned with lime juice
3 medium green onions, chopped
¼ cup chopped fresh basil
Lime juice to taste
Coarse salt and freshly ground black pepper

Place zucchini on baking sheet and roast until tender, about 20 minutes. Transfer to a bowl and let cool. Add remaining ingredients and toss to combine.

Heat soup, if you like, until just hot. Ladle into bowl and top with the salsa.

If you are serving this cold, swirl a bit of Greek yogurt through the soup and top with salsa.
Serve with lime wedges.

Serves 3 generously.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Roasted Pepper Bisque with Zucchini-Shrimp Salsa