Pasta della Mamma’s head chef Alexei Semyonov shares a recipe for a cold cream soup.
For three portions:
180g Bulgarian red pepper
6g garlic
8g cilantro
2g hot chili pepper
450g natural bio-yogurt
60ml still mineral water
30g cucumber (minus seeds and skin)
5g ruccola
Bake the whole Bulgarian red pepper in an oven, then remove seeds and skin. Blend it in a blender together with peeled garlic, cilantro and chili pepper, until the mixture becomes a homogenous mass. Add the yogurt and mineral water, and mix.
Serve in bowls together with ruccola and pieces of fresh cucumber cleaned of seeds and skin. Add salt to taste.