Grilled Red Pepper Soup

with Castello® Fetta Cubes in Oil with Herbs and Garlic
20min 4 servings

Instead of adding the cheese cubes when serving the soup, it is also possible to blend them briefly to give the soup a smooth texture, with Fetta flavour bombs throughout.


Grilled Red Pepper Soup


Hot red capsicum soup with Castello® Fetta cheese could be a perfect appetizer or a full meal.

Place the red capsicums on a grill or roast them until they turn slightly copper red/brown. Carefully remove the skin and seeds and cut into bite size pieces. Blend the red capsicums together with the chicken stock until they form an even purée. Heat the oil in a large saucepan over medium heat, then add the celery and onion and sauté slowly for 10 mins. Add the pureed red capsicums and water to the saucepan and simmer gently for 5 more minutes. To serve, garnish the soup with Castello® Fetta cubes.