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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)


  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.

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