Summary

Ingredients

• 6 medium bell pepper (s), red
• 6 tomato (s)
• 15 basil leaves, fresh
• 200 g feta cheese
• 500 ml vegetable stock
• 250 ml cream or creme fraiche
• 6 basil leaves, for decoration

Print Recipe Pin Recipe

Instructions

1. Core the peppers and tomatoes, cut into small pieces and pass through the juicer. Set the liquid aside.
2. Bring the vegetable stock to the boil and stir in the cream or creme fraiche. Turn down the temperature and stir in all the liquid from the peppers and tomatoes, do not boil anymore. Season with salt and fresh black pepper. Turn the temperature to the lowest level, add the diced feta cheese and the roughly chopped basil leaves. A couple of whole basil leaves can be used as decoration.
3. This soup is a poem and, especially for the summer months, wonderfully refreshing and not stressful. Leftovers can also be eaten cold like a gazpacho the next day.
4. This goes well with fresh white bread and a dry red wine.