Roasted-Pepper Yogurt Soup

1. 1

   Heat oven to 375 degrees 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.

2. 2

   With tongs, place peppers into brown-paper bag; close bag and set aside 20 minutes.

3. 3

   Then peel, halve, and seed roasted peppers.

4. 4

   In blender or food processor fitted with chopping blade, puree peppers until smooth.

5. 5

   Add 2 cups yogurt, the water, vinegar, and salt; process until well combined.

6. 6

   In small bowl, stir remaining 1/4 cup yogurt until smooth.

7. 7

   Divide soup among 6 serving bowls.

8. 8

   Garnish center of each bowl of soup with 2 teaspoons yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.