Named after the beloved Kapya pepper – a sweet-tangy heirloom variety that turns deep red when ripe – this soup carries more than just our name. We roast red peppers until their skins blister and their natural flavors concentrate, then blend them into a silky, velvety soup with a warm, gentle heat that lingers without overwhelming. The Kapya pepper brings a subtle spice that awakens the palate, balanced by the creamy richness of the soup. Each bowl is finished with a sprinkle of nutty black sesame, a crumble of salty feta for contrast, and golden croutons for texture. A final drizzle of olive oil ties it together. It’s warming, comforting, and has just enough kick to keep you coming back for another spoonful.