Chilled Red & Yellow Pepper Soup With Avocado Salsa

1. 1

   For the soup: In a medium nonstick skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.

2. 2

   Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.

3. 3

   Place half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1/2 cup of the yogurt; puree until smooth.

4. 4

   Transfer yellow pepper puree to a covered container and refrigerate until chilled, about 30 minutes.

5. 5

   Rinse blender and transfer remaining broth mixture to it. Add red peppers and remaining 1/2 cup yogurt; puree until smooth.

6. 6

   Transfer red pepper puree to another covered container and refrigerate until chilled, about 30 minutes.

7. 7

   For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro, and lime juice.

8. 8

   To serve the soup, simultaneously ladle a generous 1/2 cup of the yellow pepper soup and a generous 1/2 cup of the red pepper soup into each of 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.