| 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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