| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Soup, Vegetable, Country liv | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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) Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22, 1998
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