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    You are in: Home / Greek / Spicy Red Pepper Tomato Soup With Greek Yogurt Recipe
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    Spicy Red Pepper Tomato Soup With Greek Yogurt

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Shannon Cooks's Note:

    Balsamic vinegar may be substituted with fresh lemon juice. This is probably the BEST soup I have ever made. It is sooooooooo good, you HAVE to try this!

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    Units: US | Metric


    1. 1
      Wash and dry tomato and peppers. Cut in half lengthwise and core.
    2. 2
      Meanwhile wrap the garlic in foil and roast in 400 degree oven for 10 minutes or until soft .
    3. 3
      Toss the tomato and pepper with olive oil, balsamic vinegar, sugar, salt and pepper and grill on high heat 4-5 minutes or until tender.
    4. 4
      Remove garlic from oven and squeeze roasted garlic out of each individual clove.
    5. 5
      Place roasted vegetables and garlic in a food processor and pulse until thick paste consistency.
    6. 6
      Place the mixture in a large pot and dilute with chicken broth over medium heat.
    7. 7
      Reduce a bit until desired consistency. Add olive oil and adjust flavor with salt and pepper if necessary.
    8. 8
      Combine yogurt, lemon zest and hot sauce in a small mixing bowl.
    9. 9
      Divide soup into four separate soup bowls. Add a dollop of yogurt in the center of the soup and garnish basil and chopped scallion.

    Ratings & Reviews:


    Nutritional Facts for Spicy Red Pepper Tomato Soup With Greek Yogurt

    Serving Size: 1 (639 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 329.0
    Calories from Fat 199
    Total Fat 22.1 g
    Saturated Fat 3.2 g
    Cholesterol 0.0 mg
    Sodium 415.3 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 7.6 g
    Sugars 18.1 g
    Protein 7.6 g

    The following items or measurements are not included:

    Greek yogurt

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