Pepper soup with feta cheese

Ingredients for 4 servings:

• 6 medium-sized red peppers
• 6 tomatoes
• 15 leaves of fresh basil
• 200 g feta cheese
• 500 ml vegetable stock
• 250 ml cream or crème fraîche
• 6 basil leaves, for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Deseed and chop the peppers and tomatoes, and put them through a juicer. Set the liquid aside. Bring the vegetable stock to a boil and stir in the cream or crème fraîche. Reduce the heat and stir in all the liquid from the peppers and tomatoes; do not boil. Season with salt and fresh black pepper. Reduce the heat to the lowest setting and add the diced feta cheese and roughly chopped basil leaves. Garnish with a few whole basil leaves. This soup is a dream and wonderfully refreshing and not heavy, especially in the summer months. Leftovers can also be eaten cold the next day, like a gazpacho. Serve with fresh white bread and a dry red wine.