I love peppers and this year thanks to Loam Agronomics I have had an amazing pick of local summer peppers. This picture doesn’t even cover the variety or include any of the hot ones! Definitely doesn’t share the incredible flavors.
For this chilled summer pepper soup I picked out 4 red peppers and roasted them to enhance the flavor and sweetness.
4 red peppers
1/3 cup cashews soaked for about 4 to 8 hours
2-4 table spoons of good rich balsamic vinegar for soup and topping drizzle
2-3 cloves of garlic crushed and rough chopped
2-4 tablespoons of a good rich extra virgin olive oil for soup and topping drizzle (I use an Italian unfiltered one for topping and regular one for sauteing the garlic)
Salt and pepper to taste
3- 4 cups of vegetable broth (or you may use bone broth for extra protein)
Hemp seeds for topping (optional)
Roast the peppers till tender in a preheated oven for about 35 to 45 minutes at 385 F.
One cooled remove stems and seeds.
Saute garlic in olive oil for a few minutes till fragrant and soft- better to not let it brown or it may become pungent.
Add peppers, garlic, cashews, salt, pepper, 2 cups broth at first, 2 tablespoons balsamic vinegar. Blend well and add more broth till it reaches your desired consistency ( you may enjoy a thinner soup or more of a bisque like soup). Chill for a few hours. Serve nice and cold topped with a drizzle of a good extra virgin olive oil and balsamic. Additionally top with some hemp seeds for extra crunch and protein.