Roasted-pepper Yogurt Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Country liv, Soup, Vegetable | 6 | Servings |
INGREDIENTS
| 4 | Sweet red peppers, 2 | |
| pounds | ||
| 2 | Sweet yellow peppers, 1 | |
| pound | ||
| 1 | T | Olive oil |
| 2 1/4 | c | Plain low-fat yogurt |
| 1 | c | Water |
| 2 | T | Balsamic vinegar |
| 1/2 | t | 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
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 293
Calories From Fat: 121
Total Fat: 13.8g
Cholesterol: 116mg
Sodium: 460.8mg
Potassium: 412.4mg
Carbohydrates: 35.7g
Fiber: <1g
Sugar: 7.3g
Protein: 8.2g