|2 (10 ounce) jars||Pastene Piquillo Peppers, drained|
|1 (12 ounce) jar||Pastene Roasted Peppers, drained and rinsed|
|¼ (16 ounce) jar||Pastene Double Roasted Pepper Strips, drained and rinsed|
|2 ½ cup||vegetable stock or water|
|3 Tbsp||Pastene Extra Virgin Olive Oil|
|2 Tbsp||lemon juice|
|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!