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
Units
Scale
- 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