Recipe - Roasted-Pepper Yogurt Soup

4 lg Sweet red peppers; (2
pounds)
2 lg Sweet yellow peppers; (1
pound)
1 tablespoon Olive oil
2 One fourth cup Plain lowfat yogurt
1 cup Water
2 tablespoon Balsamic vinegar
One half teaspoon Salt

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 One fourth 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 recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 22,
1998