Bell peppers may be available in supermarkets all year long, but nothing beats the flavor of the sweet peppers that dominate farmers’ markets in August and September; that’s the ideal time to make this rich soup with its crispy-salty fried caper garnish. Straining the soup through a fine-mesh sieve before serving yields silky results; for a more rustic version, use a medium-mesh sieve.
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I made this with the roasted veg stock in the same article. The soup has a really nice deep flavor, but it's a multi-step process to get there - plan ahead! I used a fine sieve for part of it and whirred the rest in the Vita-mix. The textures weren't that different, so feel free to skip that step if you have a powerful blender. My cayenne is very fresh, so it overwhelmed the lovely red peppers a bit. I'll use less next time. Family loved and I'm looking forward to using the stock in other veg soup recipes.
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