Instead of adding the cheese cubes when serving the soup, it is also possible to blend them shortly to give the soup an extra delicate appearance with small juicy lumps
Serve in a tumbler glass or long drink glass with a straw
Place the red peppers on a grill or roast them until they slightly turn copper red/brown. Remove the peel and seeds from the red peppers and cut into bite size pieces. Blend the red peppers together with the chicken stock until they form a thick puree. Place a high saucepan on a medium fire, heat up the olive oil before adding the thinly chopped celery and onion and allow them to glace (approx. 10 min). Now add the pureed red peppers and water to the saucepan and simmer gently for 5 more minutes. Finish the soup during serving by adding some white cheese cubes.