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Chilled Piquillo Pepper Soup


Serves 4
2 (10 ounce) jarsPastene Piquillo Peppers, drained
1 (12 ounce) jarPastene Roasted Peppers, drained and rinsed
¼ (16 ounce) jarPastene Double Roasted Pepper Strips, drained and rinsed
2 ½ cupvegetable stock or water
3 TbspPastene Extra Virgin Olive Oil
1lime, juiced
2 Tbsplemon juice
2 Tbspbutter
mint, as garnish
salt and pepper to taste


  • In a food processor, puree all ingredients (excluding mint) until smooth.
  • Season the soup with salt and pepper, cover partially and refrigerate until cold. Add mint as garnish and serve this soup chilled, perfect for summer! 

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