Red, White, and 'Que by Karen Adler

Author:Karen Adler
Language: eng
Format: epub
Publisher: Running Press
Published: 2017-05-02T04:00:00+00:00

CHAR-GRILLED TOMATO and RED BELL PEPPER SOUP

Serves 4

“Grill once, eat twice” is a motto we live by. When you grill extra vegetables—easy to do when you have a big harvest from your garden or from the farmers’ market—you have leftovers that can go into great dishes like this one. We especially love the jaunty flourish of crumbled bacon, crumbled feta, and snipped chives, a wavy banner of deliciousness across the top of the soup.

2 large beefsteak tomatoes, thickly sliced

1 red bell pepper, stemmed, seeded, and halved lengthwise

1 medium-size red onion, thickly sliced

¼ cup (60 ml) olive oil, plus more for brushing

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon hot pepper sauce

4 slices bacon, cooked until crisp and crumbled

4 ounces (113 g) feta cheese, crumbled

2 tablespoons snipped fresh chives

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