Caldo de Pimenton

Red Pepper Soup

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This is one of my favorite soups. It is a bit deceptive, because it won’t have much red pepper flavor at first. But if you refrigerate it for at least four hours, you will be amazed how vibrant the red pepper flavor will have become. I find this flavor delay in other soups, such as artichoke and cauliflower, as well. Red pepper soup is also multinational. Its country of origin changes with the garnish.

Please use the richer and fleshier pimento peppers if possible. Regular red peppe

Ingredients

Method