6.01.2008

Red Pepper and Yogurt Soup with Grapes and Horseradish




Grapes and horseradish? In the same dish? I know, they are primarily a garnish, but, are you serious?

Hell yeah, I am serious. And seriously delighted with how this refreshing soup came out. I served it warm, but I bet it is equally as good cold. Aside from roasting the red peppers, this could be a really great dish for those summer days when you would just hate to cook something. This is a variation on an interesting soup I found at Nami-Nami.


3 red bell peppers, seeded and quartered
1 cup plain yogurt
3 cups vegetable stock
2 tbsp olive oil
3 red seedless grapes, sliced into incredibly thin rounds
fresh grated horseradish, to taste
salt and pepper, to taste


Preheat oven to 400F. Coat peppers in olive oil and season with a little salt. Place on a baking sheet and roast until soft. Remove from oven and place in a paper bag. Roll openning of bag down to close. The residual heat of the peppers with create a little steam, making it very easy to slip off the skins.

Chop peppers finely place in a saucepan with stock over medium heat. Simmer gently for 20 minutes. In a large bowl, add 1/4 cup of plain yogurt and one ladle's worth of soup, stirring quickly to combine without curdling the yogurt.  Repeat until all yogurt has been combined and then blend well in a food processor. Season to taste and keep warm until ready to serve.

Garnish with a few slices of grapes and freshly grated horseradish to taste.


Photo by Kyle Van Horn. Thanks, Kyle.





1 comments:

Pille said...

Your soup looks beautiful - I love the way you've used thinly sliced grapes for garnish!! Well done!