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Greek · Soup
Cold Roasted Pepper Soup with Feta Cream
Sweet roasted red peppers and a couple of chiles are pureed into a smooth, oregano-scented soup finished with a little cream and lemon, then chilled and served with a tangy mint and feta cream.
- YieldServes 6
- Hands-on1 h
- Total4 h 18 min
- Difficulty
Ingredients
- 10red peppers, roasted, peeled, cored and seeded
- 2chiles, roasted, peeled and seeded
- 2 tbspextra virgin olive oil
- 1medium red onion, finely chopped
- 4 clovesgarlic, large, minced
- 2 tspfresh oregano, finely chopped
- 1440 mlchicken or vegetable broth, 6 cups
- to tastesalt
- to tastefreshly ground black pepper
- 2 tbspfresh lemon juice, strained
- 80 mllight cream, 1/3 cup
Feta cream
- 3 tbspGreek feta, crumbled
- 2 tspextra virgin olive oil
- 1 tspfresh lemon juice, strained
- 1 tbspfresh mint, chopped
- to tastefreshly ground black pepper
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