Ease of Preparation: Medium
Yield: Serves 4-6
Ingredients:
- 6-8 red peppers
- 1 lemon, thinly sliced
- 1 medium red onion thinly sliced
- 2 ½ cups (590 ml) water
- 2 tablespoons (30 ml) kosher salt, plus more to season
- 1 cup (240 ml) distilled vinegar
- 2 tablespoons (30 ml) sugar
- 1 teaspoon (5 ml) mustard seed
- 2 teaspoons (10 ml) juniper berries
- 2 teaspoons (10 ml) black peppercorns
- 2 bay leaves
- 2 cloves
- ½ cup (120 ml) skyr
- Pumpernickel croutons, to garnish
- Dill sprigs, to garnish
Method:
Char the skins of the red peppers over the flames of a burner. Place the charred peppers into a bowl and cover with plastic wrap to steam and loosen the skins, 10-12 minutes.
Rub the skins away with a clean kitchen towel. Discard the stems, ribs and seeds of the peppers, and tear into strips. Place the strips in a glass jar, top with the lemon and red onion, and reserve.
Tie the mustard seeds, juniper berries and peppercorns into a sachet.
In a saucepan, combine water, salt, sugar, vinegar, mustard, juniper, and peppercorns and bring to a boil. Heat only until the salt and sugar has dissolved, then carefully pour the liquid with the sachet over the peppers.
Cover the jar and allow the peppers to pickle for 2 hours.
Drain the peppers, discarding the lemon slices and onions, and transfer to a blender.
Add the skyr to the blender and begin to blend, slowly at first, moving up to high, until completely smooth and blended, 1-2 minutes. Season with salt.
Pour the soup into chilled bowls, garnish with Pumpernickel Croutons and dill, and serve immediately.