Refreshing Red Pepper Soup
puree them in 500 ml of low fat buttermilk.
Add 1/2 tsp Chervil, dash of nutmeg and cumin to taste.
If you want to spice it up more, add in a few drops of chili oil or include some chopped hot pepper to the puree mix.
and serve immediately. Otherwise refrigerate till ready to use. You can also make this soup with yellow or orange pepper. Don’t bother with green pepper, as the combination of with buttermilk tastes nasty.
Total prep time? About five minutes, especially if you have a nice pitcher like I do so that you can make and serve in the same container. The less cleanup needed the happier I am