Roasted Pepper and Yogurt Soup
- 1 3/4 pounds red bell peppers, washed and dried
- 1 3/4 pounds yellow bell peppers, washed and dried
- 2 cups plain yogurt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh basil
- 1 teaspoon salt, or to taste
- White pepper, to taste
- 2 tablespoons white balsamic or regular balsamic vinegar
- Optional: 1/2 to 1 cup of vegetable or chicken stock, especially if you decide to use Greek yogurt.
Garnish: Julienned red and yellow peppers and additional yogurt mixed with more fresh parsley, tarragon, and basil to taste
- Preheat the broiler and place the broiler rack as close to the heat as possible. Use aluminum foil to line a cookie sheet with sides. Place the peppers on the foil and broil them, turning them with tongs every few minutes until they are charred all over. Be careful not to break the skins. Remove the charred peppers to a large bowler bowls and let them cool.
- When the peppers are cool, place a colander over a large bowl. Peel the peppers, catching the peeled peppers in the colander and the juices in the bowl. Discard the seeds and blackened skins.
- Transfer the peppers and their juice to the bowl of a food processor fitted with the steel blade. Puree until smooth. Add the yogurt, chopped herbs, salt, white pepper, and vinegar. Process until blended. Pour the soup into a medium pot and heat on the stove over medium-low heat. If the mixture is too thick slowly whisk in chicken or vegetable stock until you reach the desired consistency.
- Serve in soup bowls and garnish with julienned peppers and additional yogurt mixed with finely chopped parsley, tarragon, and basil.