|2||10 oz jars Pastene Piquillo Peppers, drained|
|1||12 oz jar Pastene Roasted Peppers, drained and rinsed|
|¼||16 oz jar 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|
|mint, as garnish|
|salt and pepper to taste|
Prep time: 5-10 minutes
- Melt butter.
- In a food processor, puree all ingredients, excluding mint, until smooth.
- Season with salt and pepper.
- Add mint to garnish and serve soup chilled.