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Serves 8 (serving size: 1 tablespoon puree and 1 tablespoon sour cream)
Photo: Randy Mayor; Styling: Lindsey Lower

How to Make It

Place red bell peppers, olive oil, cumin, and garlic clove in a food processor; process until smooth. Drizzle 1 tablespoon puree over soup in each bowl; top each with 1 tablespoon light sour cream and freshly ground black pepper.

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