Makes 12 cups.
- 2 3/4 lbs sweet red peppers, chopped
- 1 1/4 lbs sweet yellow peppers. chopped
- 1 bunch scallions, chopped
- 2 tbs olive oil
- 4 (14.5-oz) cans chicken broth
- 2 tsp salt
- 1 1/2 tsp curry powder
- 1 quart buttermilk
Cook first 3 ingredients in olive oil in a large Dutch over over medium-high heat, stirring constantly, until tender. Cool slightly, then place about 1/4 of the mixture in a blender. Add 1/2 cup brother and process until smooth. Pour into a wire-mesh strainer and strain into a large bowl, discarding pulp. Repeat with remaining peppers and another 1 1/2 cups broth. Place processed peppers, remaining broth, salt, and curry powder into the Dutch oven. Bring to a boil over medium heat, then reduce to low and simmer for 15 minutes. Cool, and then whisk in buttermilk. Cover and chill; serve cold.