In the heat of summer it’s always nice to have something so fast, so beautiful, and so delicious you can serve it to company, have it for a brunch, or the start of a romantic dinner. I’m a huge fan of cold soups, and this one does not disappoint. I made this as an appetizer last weekend and it received accolades! I used my VitaMix which gave it a particular silkiness, but you could also use a food processor or stick blender. Just make sure that it’s mixed completely until it’s smooth. You probably have the ingredients in your pantry (except maybe the cooked shrimp).

Although I used cannellini beans, you could also use any white bean of your choice. The roasted peppers however give it its beautiful color. I also used sherry vinegar, but you could also use wine vinegar. I think the cold shrimp give it a particular restaurant look, and you can control the thickness by the amount of stock you use. Nobody seemed to mind using a spoon, and I prefer my pureed soups a little thick.

INGREDIENTS:

• 2 15 ounce cans cannellini beans, strained and rinsed
• 4 jarred roasted red peppers, patted dry and diced
• 1 clove garlic, chopped
• 1 teaspoon fresh thyme leaves
• 2 tablespoons extra-virgin olive oil
• 2 teaspoon sherry vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2-1 cup vegetable stock, homemade if you have it
• 1/2 pound cold cooked shrimp (I use two shrimp per serving)

INSTRUCTIONS:

• In a VitaMix or food processor, place the beans, red peppers, garlic, thyme leaves, olive oil, sherry vinegar, salt and pepper and process until mixed completely. Mixture with be thick.
• While your machine is running, slowly pour 1/2 cup vegetable stock into your blender or processor. Scape down the sides and check for thickness. Continue to add 1/4 cup stock at a time until the soup has the thickness you enjoy. Process for 2-3 minutes until completely mixed and silky. Taste and add additional salt or vinegar if needed.
• Refrigerate for at least 2 hours or overnight. Pour into decorative glasses. Garnish with chopped chives and cold shrimp.

Serves 4-6

“Worries go down better with a cold soup on a hot day.”