Chilled red pepper soup with sumac, basil, and lemon yogurt from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 209) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on September 12, 2014

    Really lovely cold soup- best served in small or tasting portions to really appreciate the flavor. I used several sweet peppers from the farmer's market equivalent to the weight of the bell peppers Goin calls for here. At least, they were supposed to be sweet, but my soup packed more of a punch than I would have anticipated from just the single chile Arbol. Can't say I didn't like the spicy result though! The lemon yogurt is a must- a beautiful counterpoint to the peppers. Finally, I significantly reduced the amount of oil called for, and I thought it was fine with much less.

  • fprincess on February 07, 2011

    Another delicious soup recipe from Suzanne Goin. I liked the simplicity and how she develops amazing flavors with very few ingredients. I used homemade fromage blanc and regular basil (could not find opal).

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