John Myers
Iced Vegetable Soup with Pep
The perfect iced vegetable soup with pep recipe with a picture and simple step-by-step instructions.
- 2 piece Tomatoes, about 400 gr.
- 1 piece Yellow peppers
- 1 piece Red peppers
- 1 piece Green peppers
- 3 Stems Celeriac
- 2 tbsp Tomato paste
- Salt
- Black pepper from the mill
- Espelette pepper
- Peel the tomatoes, cut out the stalk and roughly cut into small pieces. Halve and core the peppers and also cut out the partitions. Put a piece of each pepper aside and roughly cut the rest into small pieces. Cut the celery into fine slices.
- Put the vegetables in a blender jar and puree them finely, season with tomato paste & salt & pepper & Espelette pepper to taste and let them cool well. Put the soup cups in the cooler too.
- In the meantime, cut the vegetables you have set aside into small cubes.
- When the soup has cooled well, stir again and season again if necessary.
- Put the finished soup in the chilled soup bowls, sprinkle with the diced vegetables and now ….. enjoy your meal …..
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