Perfect Taste for the Hot Pepper Soup Now

A bright warming cream soup, its sweetness and color that gives the red Bulgarian pepper and the sharpness of the chili pepper is there. It tastes like gazpacho, but in its hot winter version. Tomatoes, which now do not have a special taste, here replace aromatic pepper. It turns out delicious and beautiful! The popularity of the soup is high now and that is why you can have a perfect support from the best chefs now. The making if the hot pepper soup proves how perfect the results are. No doubt that the lovers of this soup are in preference with the baked pepper in presence.

At the end of the cooking, chefs added to the plates two tablespoons of thick gooseberry yogurt. You can replace it with cheese or cubes of avocado. If you add to the soup a couple of toasted wheat sprouts, you will get a satisfying warming dinner.

  • Cream-soup of baked pepper
  • (for 2-3 servings)
  • 4 red bell peppers
  • 4 cloves of garlic
  • 2 celery sticks
  • 1 medium carrot
  • 2 cups of water
  • 2 pinches of chili pepper (or a piece of fresh)
  • A piece of butter or a spoonful of olive oil
  • 1 tablespoon dried onion
  • Salt& pepper to taste
  • Petals of red pepper
  • Yoghurt or yogurt from goat’s milk

Whole bell pepper and cloves of garlic oil with butter and bake in the oven at 180 ° C. Cut the celery and carrots and cook in two glasses of water, about 15 minutes. Bake pepper and garlic, baked until soft, from the oven. Remove the core and seeds from the pepper.

Send the baked pepper and garlic to the blender

Add the cooked carrots and celery together with the resulting broth. Add a slice of a creamy or spoonful of olive, a couple of pinch of chili and a spoonful of dried onions. Grind everything in a blender to a homogeneous cream soup. Add salt and pepper to taste.Pour the soup over the plates and add a couple of spoons of yoghurt, curdled milk or cheese from goat’s milk. Decorate with sweet pepper petals and have fun.