Here is another fabulous cold soup to make, taste and drool over. This summer, here at least, has been mighty hot and a chilled soup makes it seem a little cooler.
- 4 yellow bell peppers
- 3 cups raspberries
- 1/2 cup vegetable stock
- 1/2 cup mascarpone cheese, room temperature
- pinch of salt and freshly ground pepper
- 1/3 cup Grana Padana cheese***
- fresh raspberries for garnish
Preheat oven to 375 degrees. Place the peppers on a baking sheet and roast until blistered and blackened. The best way is really to place on the top of a gas burner and turn it as it blisters. Remove and place in a plastic bag and let sit for about 10 minutes.
Remove the peppers from the bags, scrape the skins off, seed and cut in half.
In a blender, puree the peppers and raspeberries until smooth. Strain to remove all the seeds.
Return to the blender, add the stock and mascarpone cheese and blend until smooth. Season and refrigerate for a minimum of 4 hours.
To serve, garnish with some diced grana padano cheese and raspberries.
The Grana Padano cheese is one of the world’s first hard cheeses from Italy.
Yummy…just pour the wine and enjoy the ambience…summer evening, friends, family or guests, lively conversation…what more could you ask for?