Sweet Red Kapia Pepper Soup Recipe

Sweet Red Kapia Pepper Soup Recipe

Remember when I said the sweet red pepper sauce I made for the Patagonian Tooth Fish, was so delicious, that I could practically drink it?

Well I slightly revised the recipe, poured it into a bowl, and compromised a bit by using a spoon instead of a straw.

Starring Sweet Red Kapia Peppers from Melissa’s Produce, this soup is shockingly rich and creamy without cream!   And your guests will assume you’ve spent hours to create such deep, full-bodied flavors — only you and I will know it only took you 35 minutes.


  • 2 tablespoons olive oil
  • 1-1/2 teaspoons sweet paprika
  • 1/2 cup roughly chopped brown onion
  • 3 small to medium-sized garlic cloves, stems and roots removed
  • 8-ounces roughly chopped sweet red Kapia peppers, stems and seeds removed
  • 1 cup roughly chopped, fresh tomato, stems and seeds removed
  • 2 large basil leaves, plus a few small leaves for garnish
  • 1 tablespoon balsamic vinegar
  • 1 cup water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon granulated sugar
  • Freshly ground black pepper
  • Extra virgin olive oil for garnish
Read the whole recipe on Weekend Recipes