Red Pepper and Yogurt Soup with Grapes and Horseradish
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Darrian Wilkins
- Last update: June 24, 2022
Red Pepper and Yogurt Soup with Grapes and Horseradish
Grapes and horseradish? In the same dish? I know, they are primarily a garnish, but, are you serious?
I am serious. And seriously delighted with how this refreshing soup came out. I served it warm, but I bet it is equally as good cold. Aside from roasting the red peppers, this could be a really great dish for those summer days when you would just hate to cook something. This is a variation on an interesting soup.
You need:
- 3 red bell peppers, seeded and quartered
- 1 cup plain yogurt
- 3 cups vegetable stock
- 2 tbsp olive oil
- 3 red seedless grapes, sliced into incredibly thin rounds
- fresh grated horseradish, to taste
- salt and pepper, to taste
How to make it:
- Preheat oven to 400F.
- Coat peppers in olive oil and season with a little salt.
- Place on a baking sheet and roast until soft. Remove from oven and place in a paper bag. Roll openning of bag down to close. The residual heat of the peppers with create a little steam, making it very easy to slip off the skins.
- Chop peppers finely place in a saucepan with stock over medium heat. Simmer gently for 20 minutes.
- In a large bowl, add 1/4 cup of plain yogurt and one ladle’s worth of soup, stirring quickly to combine without curdling the yogurt. Repeat until all yogurt has been combined and then blend well in a food processor.
- Season to taste and keep warm until ready to serve.
- Garnish with a few slices of grapes and freshly grated horseradish to taste.