Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg kápia pepper
- 1 piece (approx. 150 g) onion
- 2 cloves garlic
- A small sprig of rosemary
- A little chives
- 50 ml olive oil
- 50 g spicy salami
- 200 ml sour cream or Greek yogurt
IF YOU'D PREPARE IT DIFFERENTLY
- Tomato
- Zucchini
- Vegetables
PREPARATION
- 1The kápia peppers can be grilled over charcoal or on a gas grill, or baked in an oven at 250 degrees Celsius.
- 2The key is for the skin to burn completely black.
- 3Then place them in a well-sealable plastic container and cover for 15 minutes, then peel them after the time has elapsed.
- 4Once peeled, remove the stem and seed core with the seeds, set aside one or two nicer pieces, which will be diced and used as a soup garnish.
- 5Sauté the finely chopped onion and crushed garlic in olive oil, then add the peeled kápia peppers, simmer briefly, then blend with the stock to get a creamy soup. The amount of stock can be adjusted to achieve the desired soup consistency. Season with salt and pepper to taste.
- 6Meanwhile, fry the salami slices in a pan, and place them in a soup bowl along with the diced kápia peppers and sour cream or yogurt.
- 7Pour the soup over this, either hot or ice-cold - it makes an excellent appetizer both ways.
Tip
This soup can also be made with tomatoes, and any grilled vegetables are perfect as a garnish. You can also use zucchini; if you omit the salami, it's still a perfect vegetarian refreshing soup.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!