Iced Bell Pepper Soup

First, rinse the peppers with cold water and rub dry. Remove the stalk, seeds and white skin.

Cut into pieces and put into the juicer. Finely chop garlic and thyme.

Blend crème fraîche and curd until smooth.

Stir in bell pepper juice and tomato juice, season with garlic, thyme, salt, pepper and a splash of balsamic.

Cover and refrigerate for at least 2 hours.

Divide the soup among plates and serve immediately.

Preparation Tip:

Garnish the soup with finely diced paprika.

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