Chilled Red Pepper Soup

Chilled Red Pepper Soup

Try Jesse Brune’s simple recipe for a chilled roasted red pepper soup with a tasty kick.

5 col

1 jar of sweet roasted red peppers
1 cup chicken or vegetable stock
1 1⁄2 cups spring water
1 tablespoon olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons honey
2 tablespoons lemon juice
1 tablespoon dried parsley
1 tablespoon dried basil



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  1. Pour ingredients into a blender. Puree on medium speed for about 1 minute
  2. Transfer the puree to a medium pot and heat over a medium-high temperature until it lightly simmers — typically after 3 to 5 minutes. Stir occasionally to keep the puree from sticking to the bottom of the pan
  3. Once the puree has simmered, remove the pot from the heat
  4. Place a strainer atop a medium bowl and pour the soup through the strainer to remove all of the large particles that remain
  5. Chill the soup in the fridge for at least 30 minutes
  6. Serve the chilled soup in chilled glass bowls or small glass cups if you are choosing to serve the dish as a hors d'oeuvre

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