Red Pepper and Yogurt Soup with Grapes and Horseradish

Red Pepper and Yogurt Soup with Grapes and Horseradish

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:

  1. Preheat oven to 400F.
  2. Coat peppers in olive oil and season with a little salt.
  3. 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.
  4. Chop peppers finely place in a saucepan with stock over medium heat. Simmer gently for 20 minutes.
  5. 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.
  6. Season to taste and keep warm until ready to serve.
  7. Garnish with a few slices of grapes and freshly grated horseradish to taste.
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