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.
Cold hot red pepper gaspacho
Servings: 4 servings
1 kg peppers
1 table spoon olive oil
1 cube vegetable stock
4 tea spoons coconut cream
1 tea spoon sriracha (or more if you like)
Cut the peppers in half and throw out the seeds
Place them on a baking tray covered with baking paper. The cut part should be facing down
Using a kitchen brush or just your hands cover the peppers with olive oil
Place in the oven heated to 220°C for around 40 minutes. The skin on the peppers should be partly black.
Place in a plastic container with a lid. Let it cool down, ideally for a few hours. When cooled down the peppers will be covered in own liquid. Do not throw it away.
Remove the skin from each pepper, this should be fairly easy.
Place the liquid from the plastic box and the skinned peppers in a pot and cook for around 10 minutes.
Using immersion blender make them into a thick liquid.
Add salt to taste and sriracha sauce.
Place in the fridge and let it cool down well.
Serve cold with a tea spoon of coconut cream per serving.