Roasted Pepper and Yogurt Soup

Ingredients

750g red peppers washed and dried

500g yellow bell peppers, washed and dried

2 cups Glenisk Natural yogurt

2 tablespoons chopped fresh chervil

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh basil

1 teaspoon salt or white pepper, to taste

2 tablespoons balsamic vinegar

Garnish

Julienned red and yellow peppers

Yogurt mixed with more fresh chervil, tarragon and basil to taste.

Preparation

Roast the peppers under a grill turning them with tongs every few minutes until they are charred all over. Be careful not to break the skins. Remove the charred peppers to a large bowl or bowls and let them cool. When the peppers are cool, place a colander over a large bowl. Peel the peppers, catching the peeled peppers in the colander and the juices in the bowl. Discard the seeds and blackened skins. Transfer the peppers and their juice to the bowl of a food processor fitted with the steel blade. Purée until smooth (you may strain the purée through a sieve if you prefer a fine textured soup; we prefer it unstrained.)

Return the strained mixture to the food processor with the steel blade in place. Add the yogurt, chopped herbs, salt, white pepper and vinegar. Process until blended. Pour the soup into a bowl and serve chilled.

Serves

6