No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Bell Pepper, Yogurt, and Harissa Soup

  • Servings: 5
Bell Pepper, Yogurt, and Harissa Soup

Source: Martha Stewart Living, July 2012


  • 3 seeded medium-large yellow bell peppers
  • 2 teaspoons harissa (North African chili sauce;
  • 2 cups low-fat plain yogurt
  • 1/2 teaspoon coarse salt
  • Very thinly sliced yellow bell pepper (optional)


  1. Cut flesh of bell peppers into large chunks. Puree with harissa, yogurt, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and garnish with very thinly sliced yellow bell pepper, if desired, before serving.

Reviews (0)

Related Topics