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.