Roasted-pepper yogurt soup

6 Servings

Ingredients

Quantity Ingredient
4 larges Sweet red peppers; (2 pounds)
2 larges Sweet yellow peppers; (1 pound)
1 tablespoon Olive oil
2¼ cup Plain low-fat yogurt
1 cup Water
2 tablespoons Balsamic vinegar
½ teaspoon Salt

Directions

Heat oven to 375°F. Brush peppers with olive oil; place on rimmed baking sheet and roast, turning several times, 25 to 30 minutes or until skins wrinkle and blacken in spots. With tongs, place peppers into brown paper bag; close bag and set aside 20 minutes. Then peel, halves, and seed roasted peppers.

In blender or food processor fitted with chopping blade, puree peppers until smooth. Add 2 cups yogurt, the water, vinegar, and salt; process until well combined.

In small bowl, stir remaingin ¼ cup yogurt until smooth. Divide soup among 6 serving bowls. Garnish center of each bowl of soup with 2 teaspoons yogurt.

NOTES : Roasting enhances the sweetness of the red and yellow peppers that combine with the yogurt in this silky smooth spring soup.

Recipe by: Country Livig (April 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 22, 1998

Related recipes