Red Bell Pepper Quesadilla Soup

​Prep Time	Dehydrator Time	Total Time	Serves	Level	Equipment
15 minutes	NA	25 minutes	2-4	Intermediate	High-Speed Blender Tomato seed Remover

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We combined the sweetness of fresh red bell peppers, tomatoes and cucumbers with a medley of citrusy, herbaceous, peppery and pungent herbs and spices to create this zesty, live-food take on a cooked-food favorite. The result is a sumptuous and satisfying soup you can serve as a refreshing gazpacho in the summer or a warm, comforting starter on those cold winter evenings.

ARE YOUR KNIVES ARE THE SHARPEST IN THE DRAWER?

Red Bell Pepper Quesadilla Soup

Ingredients:

1 1/2 cups red bell pepper

1 3/4 cups tomatoes, seeded and diced

1/2 cup fresh cilantro, chopped

1 medium cucumber (approx. 1 1/4 cups), seeded and diced

1 clove of garlic, crushed

2 scallions, chopped curly parsley

1/4 cup chopped cilantro

2 teaspoons fresh ground coriander seed

1 teaspoon fresh ground cumin seed

1/4 teaspoon onion salt

1/4 teaspoon garlic salt

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon white pepper Pinch cayenne pepper

Preparation:

Step 1

Add bell pepper, your choice of coconut water or orange juice, lime juice, garlic and miso to a high-speed blender and process until smooth.

Step 2

Add the remaining ingredients, the cucumber, green onions, cilantro, dill, tomatoes and spices to the blender and pulse until well incorporated but not smooth.