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Appetizers, Soups, Starters


Chilled pepper soup


  • 1 garlic clove
  • 1 level teaspoon of cumin powder (optional)
  • 2 tablespoons of olive oil
  • 3 drops of Tabasco or a pinch of chilli powder

Preparation steps

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Preheat your oven to 180°.

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Wrap each pepper in aluminium foil and place on a baking tray.

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Bake for 30 minutes, then remove from the oven. Let the peppers cool for 10 minutes before removing the foil. Peel the peppers and cut them into 4 large strips (carefully removing all of the seeds).

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In a large saucepan, sweat the chopped shallot and garlic in olive oil.

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Add the tomato cut into quarters and leave to cook over a low heat for 3 minutes before adding the peppers, cumin, salt and pepper. Cook for a further 4 minutes then remove from the heat and let cool.

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Blend in a mixer with the Sojade Natural Soya drink, add 3 drops of Tabasco sauce, blend for 1 minute at maximum speed, then transfer your soup to the fridge to serve chilled. You have your chilled pepper soup!

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You can make this recipe by dividing into portions to serve different coloured soups: red, yellow, orange (same for green peppers).

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