Cold Cream of Red Bell Pepper Soup from the Juicer

This soup is a simple, vibrant illustration of how fresh juice can serve wonderfully as a stock. It is a very flexible base; any number of additions can be made. I often throw in shrimp just off the grill, for example.

And make sure to try this both cold and warm. Starch from potato juice thickens the warm version—and both are extremely tasty.