Bell Pepper, Yogurt, and Harissa Soup
- 3 seeded medium-large yellow bell peppers
- 2 teaspoons harissa (North African chili sauce; igourmet.com)
- 2 cups low-fat plain yogurt
- 1/2 teaspoon coarse salt
- Very thinly sliced yellow bell pepper (optional)
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.