Chilled Creamy Red Pepper Soup

recipe courtesy of marksdailyapple

 

2 servings
Ingredients:
    2 roasted red bell peppers
    1 14-ounce can coconut milk
    1 cup chilled chicken stock (remove any fat)
    1 teaspoon cumin
    Sea salt to taste
Instructions:
You can buy roasted red peppers or buy raw red peppers and roast them yourself.

(To roast the red peppers: If you have a gas stove, place the whole pepper over the flame. The peppers can also be blackened on a grill or under a broiler. Turn as each side of the pepper blackens. Place the blackened pepper in a plastic bag or a covered container to steam briefly (so the skin is easier to remove) then rub off the blackened skin. Cut the pepper open and run under water to remove all the remaining skin and seeds.)
Puree the roasted peppers in the blender with the coconut milk, chicken stock and cumin until smooth. Add sea salt to taste. Chill completely before serving