7.25.2011

Chilled Red Pepper and Yogurt Soup

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redpepperyogurtsoup copy


roast a few red bell peppers in the oven or char the 
skin on a burner. remove all of the skin. briefly saute a
few cloves of garlic in olive oil. when nicely browned, 
add the peppers and cook for a minute. add enough hot
chicken stock to cover by an inch. lower heat and reduce
until liquid is about half. allow to cool to room temperature.
puree in a food processor, adding goat's yogurt until you
reach desired consistency. chill for 1 hour. season with salt 
and white pepper and garnish with olive oil and smoked paprika.

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5 comments:

Sally said...

Will try this soon! Looks great. Now to track down this goatmilk yogurt.

Heidi @ Food Doodles said...

That looks beautiful!

Digital Printing said...

I want to try it but I don't like the combination of chili and then yogurt?Oh my! I just can't imagine! Who among you already tried this one?

P K said...

bell peppers. not chilis.

wholelarderlove.com said...

Now THATS how to write a recipe!!