CHILLED RED PEPPER-TOMATO SOUP

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Chilled Red Pepper-Tomato Soup image

Yield Serves 6

Number Of Ingredients 6

2 large red bell peppers
6 5 1/2-ounce cans tomato juice
1 garlic clove
2 green onions, minced
1/4 cup minced fresh basil
Plain nonfat yogurt

Steps:

  • Preheat broiler. Holding bell pepper at stem, cut into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining pepper. Place pieces skin side up on broilerproof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool. (Can be prepared 1 day ahead; chill.)
  • Peel peppers and cut into thirds. Combine with tomato juice and garlic in blender. Puree until smooth. Stir in green onions and basil. Season generously with pepper. Refrigerate overnight.
  • Garnish with yogurt and serve.

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