|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.