Ingredients Edit

Directions Edit

  1. After removing the seeds and stems from the peppers, place the chopped shallots and garlic inside the peppers.
  2. Rub the outside of the peppers with olive oil, and season with salt and pepper.
  3. Place in an oven-proof baking dish and cover with foil.
  4. Roast the peppers at 350°F for 45 minutes.
  5. Add the rest of the ingredients except cilantro into a blender.
  6. When roasted peppers are finished, add them to the blender, and blend thoroughly.
  7. Strain through a fine Chinoise.
  8. Adjust seasoning and place in refrigerator until completely chilled.
  9. At time of service, use chilled soup bowls, and place tartar mixture in bottom of bowl.
  10. Ladle 6 oz. of soup over the top of the tartar mixture and garnish with cilantro chiffonade.
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