Cold Bell Pepper Soup

A summer party on the home terrace is approaching, and you dont know what to serve your guests? No worries, heres a recipe for a cold summer soup that will provide first-class refreshment!

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 38 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Bell pepper, yellow, fresh

  • 1 piece Onion, raw

  • 1 piece Leek

  • 400 g Tomato, red

  • 50 g Butter, unsalted

  • 0.75 l Soup base, chicken, cube

  • 2 teaspoons Tomato sauce, without salt

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 pinch Sugar, white

  • 1 spoon Spices, paprika

Steps

  1. Thoroughly wash the bell peppers, clean them (remove the seeds), and cut them into small cubes. Peel the onion and chop it into small pieces. Wash the tomatoes well, remove the green parts, and then chop them into small pieces.

  2. Place a larger pot on the stove and melt the butter in it. Add the prepared vegetables and lightly sauté them for about 7 minutes, stirring occasionally. Then mix in the paprika powder. Fry the ingredients for another minute, then pour in the chicken broth. Add tomato paste and sugar, and season with pepper and salt to taste. Simmer the soup on moderate heat for about 30 minutes, allowing the liquid to reduce slightly.

  3. Once the soup is cooked, strain it through a fine sieve. You can also use an immersion blender to help. Place the soup in the refrigerator for at least half an hour. Meanwhile, thoroughly wash and clean the leek, and slice the stem into thin rings. When the soup is sufficiently cooled, serve it in appropriate bowls and sprinkle with the leek rings. Serve the soup to your guests.

Nutrition Information (Per 100g)

  • Calories: 59.53 kcal
  • Fat: 3.2 g
    • Saturated Fat: 2 g
  • Carbohydrates: 6.31 g
    • Sugars: 1.44 g
  • Protein: 0.64 g
  • Fiber: 0.56 g

Advice

Pair it with toasted bread slices.