Ingredients:
4 red bell peppers - roasted, peeled, and chopped
1/2 teaspoon freshly ground pepper
10 Italian plum tomatoes, peeled and quartered
1/2 teaspoon ground ginger
3 cups chicken broth
1/4 to 1/2 cup fresh lemon juice
1/4 cup plain yogurt
1/4 cup milk
1/2 teaspoon sugar
Garnish: Large croutons
Instructions:
In large saucepan, combine roasted peppers, pepper, tomatoes, ginger, chicken broth and lemon juice to taste. Cover and simmer 40 minutes. Remove from heat and set aside to cool.
Transfer to blender and puree in small batches. Return to saucepan. Add yogurt, milk, and sugar and stir to blend. Chill 3 to 4 hours. Serve in chilled bowls and float a large crouton on top for garnish
Roasting Bell Peppers: Preheat broiler or preheat grill. Cut peppers in half lengthwise and remove stem and seeds. If using broiler, place cut side down, on baking sheet, and broil in oven, about 3 inches from heat until skin blisters and turns black, 3 to 5 minutes. If using open grill, place skin side down and roast until skin is evenly charred. Remove and place skin in the bag. Seal and let steam for 10 to 15 minutes. Remove from bag and peel away skin
Notes:
Summer
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