Side Pannel
Roasted-Pepper Yogurt Soup
Roasted-Pepper Yogurt Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
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 1/4 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.
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
yogurt.
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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