4bell peppers, roasted, seeded and roughly chopped
1poblano pepper, roasted, seeded and roughly chopped
1jalapeno pepper, roasted, seeded and roughly chopped
5 vine tomatoes, blanched and quartered
1⁄8teaspooncayenne pepper (to taste)
1⁄8teaspoonblack pepper, ground(or to taste)
1cuplow sodium chicken broth
1⁄2tablespoonagave nectar, if needed
1tablespoonsour cream (for garnish)
1teaspoonchives, chopped(for garnish)
In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings.