Ingredients

1 large red bell pepper

3 tablespoons olive oil

1 large yellow onion, finely chopped

1 teaspoon chili powder

1 teaspoon cumin

1/4 teaspoon ground coriander

3 cups lower salt chicken broth

28 ounce can whole peeled tomatoes(reserve juice)

1 cup small diced zucchini

1/2 cup sour cream

1 tablespoon lime juice

1/2 teaspoon lime zest

Kosher salt and freshly ground pepper

2 tablespoons cilantro leaves

Preparation

  1. Roast the red pepper on a gas burner or on the barbeque. When well charred, cover in aluminum foil and let sweat. After about 15 minutes, peel off burnt skin, core, seed, and coarsely chop.
  2. In a 5-6 quart Dutch oven, heat 3 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, until just soft, 8-10 minutes.
  3. Stir the chili powder, cumin and coriander into the onions. Add the roasted pepper and cook for another minute. Add the broth and tomatoes and bring to a simmer. Then reduce heat to low, cover and simmer 40 minutes.
  4. Let cool briefly and then puree in a blender. Rinse pot and return the soup to the pot. Add the zucchini and cook for another 10 minutes over low.
  5. Meanwhile, combine the sour cream, lime juice and zest. Season the soup with salt and pepper. Serve garnished with lime sour cream and the cilantro leaves.