Chilled Red Pepper and Goats’ Cheese Soup
Perfect vegetarian soup for hot summer days and a great substitute for Gazpacho if you are not a big fan of tomatoes. It is great served as a starter or in shot glasses as an hors d’oeuvre for a dinner party. Without cheese, it could easily be served as a vegan dish.
Original recipe and more at kitchenheist.com
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Chilled Roasted Red Pepper Soup with Goat Cheese
- Total Time: 10 minutes
- Yield: 2-3 servings 1x
Description
A silky, chilled soup made from sweet roasted red peppers, fresh basil, and a hint of chili. Served cold with a crumble of tangy goat cheese for a perfect balance of flavors.
Ingredients
- 340 g (12 oz) Roasted Red Peppers (drained weight*)
- 2 g (0.1 oz) 1/2 clove Garlic
- 10 g (0.4 oz) 1/2 Red Chilli,seeds and pith removed
- 5 g (0.2 oz) 10-12 large leaves Basil
- 5 g (1 tsp / 5 ml) Sugar
- 5 g (1 tsp / 5 ml) White Wine Vinegar
- 10 g (0.4 oz) Olive Oil
- Soft Goats’ Cheese (to serve (Optional))
- Crusty Bread (to serve)
- Salt and Black Pepper (to taste)
Instructions
- Drain peppers well, reserving the liquid.
- Blend the peppers, basil leaves, garlic, sugar, and chili until smooth. Mix in the olive oil and vinegar. Season well with salt and pepper.
- If needed, adjust the thickness by adding some of the reserved pepper liquid.
- Chill the soup in the refrigerator until cold.
- Serve garnished with crumbled goat cheese and small basil leaves.
- Serve with warm, toasted crusty bread.
- Prep Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Frequently Asked Questions
Can I use fresh red peppers instead of jarred roasted peppers?
You can roast fresh red peppers yourself by charring them under a broiler or over a gas flame, then peeling off the skin. Jarred peppers are a convenient time-saver with comparable results. 
How spicy is this soup?
With seeds and pith removed from the chili, the heat is mild. For a spicier version, leave in some of the seeds or add a pinch of cayenne.
Should this soup be served hot or cold?
This is a chilled soup intended to be served cold, similar to gazpacho. Refrigerate for at least 1 hour before serving for the flavors to settle.
How do I adjust the thickness of the soup?
The reserved liquid from the jarred peppers can be blended in gradually to thin the soup to your preferred consistency. Add it a tablespoon at a time.
