• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roasted-Pepper Yogurt Soup

  • Recipe Submitted by on

Category: Soups, Vegetables

 Ingredients List

  • 4 lg Sweet red peppers; (2
  • -pounds)
  • 2 lg Sweet yellow peppers; (1
  • -pound)
  • 1 tb Olive oil
  • 2 1/4 c Plain low-fat yogurt
  • 1 c Water
  • 2 tb Balsamic vinegar
  • 1/2 ts Salt


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 1/4 cup yogurt until smooth. Divide soup
among 6 serving bowls. Garnish center of each bowl of soup with 2 teaspoons

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

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