Cold Cream of Red Bell Pepper Soup from the Juicer

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

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.


  • 1 cup carrot juice (from about 4 large peeled carrots)
  • 2 cups red bell pepper juice (from about 3 large, stemmed peppers)
  • ½ cup cucumber juice (from about ½ small cucumber, peeled if skin is waxed)
  • 1 tablespoon fresh lime or lemon juice
  • ½ cup potato juice (from 1 small, peeled potato), if making warm soup
  • 1 cup heavy cream
  • Salt and drops of hot pepper sauce to taste


For Cold Soup

Skim any foam from the vegetable juices and discard. Combine the juices with the cream and season with salt and hot pepper sauce to your taste. Chill and garnish with the basil or basil oil, if desired. This soup is best consumed the day it’s made.

For Warm Soup

Gently heat up the juices including the fresh potato juice. The juices might separate and look curdled if the heat is too high; if this happens, use a regular or an immersion blender, and whir them back to a smooth consistency. Add the cream and warm through, making sure the soup doesn’t boil. Season with cold and hot pepper sauce, to your taste. Serve with the basil garnish, if desired.


If you like with finely slivered fresh basil leaves or basil olive oil


For a low-fat version, substitute good-quality buttermilk for the heavy cream.