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SUNSET® Sweet Twister™ Pepper Soup Shots


12 SUNSET® Sweet Twister™ Peppers
4 medium Shallots
2 Garlic cloves
3 Celery stalks
Carrot large
6-8 c Vegetable stock
2 Yukon gold potatoes, peeled and medium chopped
2 tbsp Grapeseed oil
32 oz whipping cream
8 oz White wine, dry
1 oz Butter


Roast peppers in a 350 F oven for 20-25 minutes, place hot peppers in a stainless steel bowl and cover with cling film. Let them sit at room temperature for 30 minutes

While peppers are steaming, coarsely chop shallots, garlic, celery and carrot.

In a medium sized soup pot, on medium heat; sweat shallots and carrot in grapeseed oil. After the shallots have gone translucent, add celery, garlic and yukon gold potatoes. Add white wine and lower heat and add vegetable stock

Begin peeling the skins from the peppers and giving them a slight rinse in cool water to remove the seeds. Once peppers are peeled and de-seeded add them to the soup pot. When you have peeled all your peppers you will notice a liquid in the bottom of the stainless steel bowl. Strain this into your soup pot through a fine strainer.

Cook soup for 35 minutes or until all ingredients are soft. Add in whipping cream (omit for vegan applications) and puree in your blender or food processor until smooth consistency is achieved.

Finish with salt and pepper to taste