Even though it’s January, it still feels like summer in Alabama. But that doesn’t mean I don’t want rich, filling soup. That’s why I created this chilled soup – like everything here, it’s gluten-free because of my medical needs, but that doesn’t keep it from being the ultimate in deliciousness!
Although it is chilled, it is so filling and rich that I’m always full after a cup. I enjoy it all year round, but especially when it starts to warm up outside. The best part? This soup has only five ingredients (including garnish). Five. Since it is chilled, you can make this in five minutes too. Five for five. I can’t think of a single reason not to make this!
Chilled Red Pepper Soup (GF)
1 red bell pepper, chopped
1/3 c cashews, soaked overnight
1/2 t salt
1/4 t cayenne pepper (more or less to taste)
1/4 c water
Fresh basil (garnish)
Blend all of the ingredients (except the basil) until smooth. Garnish with sliced basil and enjoy immediately.
I make this without a fancy blender (Nutribullet FTW), and it is still delicious. You could, I suppose heat this up if you aren’t a chilled soup fan, but try it first – this is the soup that converted me to chilled soup love.