Roasted Red Pepper & Cilantro Soup

This soup is the perfect summer appetizer! Simple, fresh ingredients! Delicious both hot and cold, this recipe makes one perfect portion!

1 roasted red pepper, blackened skin scraped off and seeds removed
2 TBS chopped white onion
1/4 cup cilantro leaves
1 slice white bread, crust removed, soaked in white wine
dash of extra-virgin olive oil
dash of white wine
sea salt

Puree the roasted red pepper with the white onion and cilantro. Place the fluffy white bread in a little bowl and soak with white wine.

Add the soaked bread to the red pepper mixture. Puree. Add a dash of olive oil and a little white wine to the desired consistency. Puree. Salt to taste. Serve hot or cold. Garnish with cilantro.