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Yellow capsicum and basil cold soup

Yellow capsicum and basil cold soup

Yellow capsicum soup is a refreshing, velvety starter perfect for warm days. Roasted peppers blend seamlessly with blanched garlic, fresh basil, creamy yogurt, and a touch of sherry vinegar, creating a bright and silky texture with a gentle Mediterranean aroma. After a brief chill, the flavours deepen, delivering a smooth, vibrant soup that’s light, elegant, and ideal for a make-ahead appetizer.

Prep Icon
Prep
10 min
Bake
5 min
Total
15 min
Serving Icon
Serving
4 people
Recipe Type
Starter
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Ingredients

4 yellow capsicums
4 sprigs of basil
4 yogurts
2 garlic cloves
2 tbsp sherry vinegar
2 tbsp olive oil
Salt
Kampot black pepper

Instructions

  1. Grill the capsicums in the oven. Remove the skin and seeds.
  2. Peel the garlic cloves and boil them in salted water for 5 min.
  3. In a blender, put capsicum pieces, garlic, basil (leaves and stems), yogurts, vinegar, oil, salt and ground pepper.
  4. Blend at high speed to get a smooth and voluptuous soup.
  5. Refrigerate for at least 30 min. Check seasoning before serving.

Tips

Put 2 or 3 ice cubes in each glass and pour the soup over the cubes. Garnish with a basil leaf.

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