Another dinner party for my group of (kinda crazy) friends and yet another invention. It is another take on roasted pepper soup but this time cold and spicy! I was serving the dinner on one of the hottest days of the year (or so I hope that it would not get any hotter this year!), so I needed to plan something refreshing and this worked great.
It is easy to make, but it does take some time to skin the peppers especially if you are doing a triple batch because you want to feed many. But it is totally worth it…
If you don’t have sriracha sauce, you can use cayenne pepper as well. Coconut cream can be replaced with thick cream or just skipped all together.
No water is added to the soup, just in case you had doubts. That’s what makes it so full of taste.