Chilled Red Pepper Soup – Express Method
You will bless us for introducing you to this outstanding summer soup, no roasting of peppers, no fuss whatsoever, 4 ingredients (one is water) and away you go!
YOU WILL NEED
- 1 x 400 ml Ina Paarman's Roasted Pepper Pasta Sauce
- 1½ cups (375 ml) water
- 1 x 25 g Ina Paarman's Liquid Chicken or Vegetable Stock
- Ina Paarman's Garlic Pepper Seasoning to taste
- fresh basil
- olive oil
- edible flower e.g. red or orange nasturtium
Blend Pasta Sauce, water and Chicken Stock together until smooth. Taste and season with Garlic Pepper Seasoning. Cover and chill.
Pour into shot glasses and garnish as illustrated with fresh basil, a drizzle of olive oil and an edible flower.