Chilled Red Pepper and Yogurt Soup

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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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