Bell Pepper, Yogurt, and Harissa Soup
A simple summer recipe that calls for few ingredients and 15 minutes of prep, but offers flavors that are surprisingly complex.
- Servings: 5
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, for garnish)
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.