COLD BELL PEPPER SOUP

This soup will enhance your summer lunch or dinner menu. I first tasted this soup during a plant-based cooking course and it was love at first bite. Since then, I've been making it every week throughout the summer, and my whole family enjoys it with delight. I hope you will love it too!

Ingredients

Serves 4-5

• 5 bell peppers

• 2 tomatoes

• 0.5 zucchini (peeled)

• 0.5 apple

• 2 celery stalks

• 50 g soaked chickpeas

• Juice of 1-2 lemons (to taste)

• 0.5 red onion

• 2-3 cloves of garlic

• Spices: salt, cumin, paprika, cayenne pepper (if you like it spicy), dried coriander, dried garlic, and onion (to taste)

• For garnish: seeds, fresh coriander, herbs, radishes, chopped peppers, etc. Use whatever you have and whatever you like.

Instructions

I prepare all the vegetables by washing, peeling, removing seeds (if necessary) and cutting them into cubes.

Next, I place everything into a high-powered blender, add a bit of water and blend it all well. I adjust the thickness of the soup by varying the amount of water - more water makes it thinner, while less makes it thicker. I always start with a smaller amount and gradually add more if needed.

Since I'm making a large quantity, it usually takes a few rounds to blend all the vegetables. However, I pour everything into a large container and mix it well with a spoon afterward. I taste it and, if necessary, add any spices to suit my taste.

The soup can be served as it is, but to make it more visually appealing and add some texture, you can garnish it with chopped peppers, onions, herbs, seeds or whatever you feel like that day.

Bon appetit!