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Chilled Piquillo Pepper Soup


Serves 4
2 10 oz jars Pastene Piquillo Peppers, drained
1 12 oz jar Pastene Roasted Peppers, drained and rinsed
½ cup Pastene Double Roasted Pepper Strips, drained and rinsed
2 ½ cups vegetable stock or water
3 Tbsp Pastene Extra Virgin Olive Oil
2 Tbsp lemon juice
2 Tbsp butter, melted
salt and pepper to taste
mint, thyme or the herb of your choice as garnish


Prep time: 5-10 minutes

  • Melt butter.
  • In a blender, puree all ingredients, excluding herbs, until smooth.
  • Season with salt and pepper.
  • Add mint, thyme or the herb of your choice to garnish and serve soup chilled.

Product Used

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