Chilled Yellow Pepper and Scallion Buttermilk Soup

1. 1

   Chop white and pale green parts of scallions and slice greens thin.

2. 2

   In a large heavy saucepan cook chopped scallions and bell peppers in oil over moderately low heat, stirring occasionally, until softened.

3. 3

   Add water and simmer 15 minutes, or until peppers are tender.

4. 4

   In a blender puree mixture and in a bowl stir together puree, buttermilk, scallion greens, and salt and pepper to taste.

5. 5

   Chill soup, covered.

6. 6

   Soup may be made 1 day ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.