Ingredients
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 |
Directions
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.
