Roasted Tomato and Red Pepper Soup with Chilled Mint

• 2 red bell peppers (1 pound), quartered and seeded
• 4 medium tomatoes (1 pound), halved and cored
• 1 small onion (1/4 pound), cut into 1/2-inch-thick slices
• 2 large garlic cloves, halved
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon ground coriander
• 3/4 cup water
• 2 tablespoons heavy cream
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons salt
• 1/4 teaspoon sugar
• 2 tablespoons finely chopped fresh mint, or to taste

1. Preheat broiler.
2. Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes.
3. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
4. Puree vegetables with any juices from pan in batches in a blender until smooth.
5. Stir in remaining ingredients except mint.
6. Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours.
7. Just before serving, stir in mint.

red bell peppers, tomatoes, onion, garlic, olive oil, ground coriander, water, heavy cream, lemon juice, salt, sugar, fresh mint

Taken from www.epicurious.com/recipes/food/views/roasted-tomato-and-red-pepper-soup-with-chilled-mint-103708 (may not work)