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
Print
- Yield: 2 1x
Ingredients
- 340 g Roasted Red Peppers (drained weight*)
- 2 g 1/2 clove Garlic
- 10 g 1/2 Red Chilli, seeds and pith removed
- 5 g 10-12 large leaves Basil
- 5 g 1 tsp Sugar
- 5 g 1 tsp White Wine Vinegar
- 10 g Olive Oil
- Soft Goats’ Cheese (to serve (Optional))
- Crusty Bread (to serve)
- Salt and Pepper
Instructions
- Drain peppers well, reserving the liquid.
- Blend 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 thickness by adding some of the reserved liquid.
- Chill in the fridge until cold.
- Serve garnished with crumbled goats’ cheese and small basil leaves.
- Great served with warm, toasted crusty bread.
- Category: Soup
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.
