- 2 tablespoons extra-virgin olive oil
- 2 large red bell peppers (1 pound), thinly sliced
- 1 large garlic clove, minced
- 1 small onion, thinly sliced
- 1 teaspoon tomato paste
- 1 cup water
- 1/2 cup low-sodium chicken broth
- Freshly ground black pepper
- Vegetable oil, for frying
- Two 6-inch corn tortillas, cut into 1-inch-wide strips
- Freshly grated Parmigiano-Reggiano cheese, for dusting
- In a saucepan, heat the olive oil. Add the peppers, garlic, onion and a pinch of salt. Cover and cook over moderately low heat until the peppers are softened, 8 minutes. Stir in the tomato paste, water and broth and bring to a boil. Cover and simmer over low heat until the peppers are very tender, about 10 minutes.
- Transfer the soup to a blender and puree. Season with salt and pepper and refrigerate for about 1 hour, until lightly chilled.
- Meanwhile, in a large skillet, heat inch of vegetable oil until shimmering. Add the tortilla strips and fry over moderately high heat until crisp. Drain and dust with the cheese. Serve with the chilled soup in shot glasses.
Vegetable-focused dishes are terrific with Sauvignon Blanc's lightly herbal, citrusy flavors. Pour one from New Zealand's Marlborough region.