Cold Roasted Pepper Soup
⏳ Time
25 minutes
🥕 Ingredients
15
🍽️ Servings
1
Description
Cold roasted pepper soup
Ingredients
- Sweet Pepper - 12.3 oz
- Olive Oil - 0 fl oz
- Sherry - 1 fl oz
- Garlic - 1 clove
- Sparkling Mineral Water - 7 fl oz
- White bread - 1.8 oz
- TABASCO® - a pinch
- Sour Cream - 1 tablespoon
- Green Tea (powder) - 1 tablespoon
- Cherry Tomatoes - 1 piece
- Radish - 1 piece
- Cress - to taste
- Truffle Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Soak the white bread in sparkling mineral water.
Step 2
Drizzle the bell peppers with olive oil, season with salt and pepper. Roast in the oven for 15 minutes. Remove the skin from the peppers. Blend the bell pepper flesh with sherry, olive oil, garlic, and sparkling mineral water until smooth. Add TABASCO and salt/pepper to taste.
Step 3
Mix the sour cream with truffle oil. Place in the center of a plate and sprinkle with green powder. Top with the cherry tomato and garnish with slices of radish and cress.
Step 4
Pour the soup around the sour cream in the plate.
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