Cream of bell pepper soup
- 100ml Dalia liquid
- 1 red (or yellow or green) bell pepper
- 10g of Picot Magic Mix
- Lemon juice
- Cook the pepper in boiling water and peel it.
- Add all the ingredients to a food processor and season with salt, spices and lemon juice.
- Refrigerate the resulting cream for around 1 hour.
- Serve chilled.