Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 6 cups
Ingredients
3 bunches scallions
3 large yellow bell peppers (about 1 1/2 pounds), chopped
1 tablespoon vegetable oil
3 cups water
2 cups buttermilk
Preparation
Step 1
Chop white and pale green parts of scallions and slice greens thin. In a large heavy saucepan cook chopped scallions and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add water and simmer 15 minutes, or until peppers are tender.
Step 2
In a blender purée mixture and in a bowl stir together purée, buttermilk, scallion greens, and salt and pepper to taste. Chill soup, covered. Soup may be made 1 day ahead and chilled, covered.
