Pepper soup with sangrita

Ingredients for 4 servings:

• 4 bell peppers, red, alternatively yellow
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger root
• 1 tbsp olive oil
• 1 bottle of Sangrita spicy, hot and slightly sour tomato juice
• 4 tbsp cream cheese
• 4 tsp parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

The Sangrita brings tomato content and spiciness

Roughly dice the bell pepper and onion, and finely dice the garlic and ginger. Sauté everything together in olive oil until the onion pieces are translucent. Add the sangrita and blend everything. Ladle the soup into bowls and garnish with cream cheese and parsley. Serve immediately.