Free Recipe Roasted-Pepper Yogurt Soup
Recipe Type: S Recipes
Recipe Preparation: stir
Cooking Ingredients for Roasted-Pepper Yogurt Soup Recipe
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
Roasted-Pepper Yogurt Soup Preparation
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. Recipe by: Country Livig (April 1998) by Nesb2@aol.com <Nesb2@aol.com> on Mar 22, 1998
Cooking Temperature:
Recipe Serves: 6
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