Spicy Red Pepper Tomato Soup With Greek Yogurt

Submitted by Shannon Cooks

"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!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 907.18 g firm ripe tomatoes
• 907.18 g red bell peppers
• 88.74-118.32 ml extra virgin olive oil
• 9.85 ml sugar
• 59.16 ml balsamic vinegar
• 1 head garlic
• 473.18-946.36 ml chicken broth
• 29.58 ml olive oil (optional)
• salt & freshly ground black pepper
• 4.92 ml lemon zest
• 9.85 ml Tabasco sauce
• 236.59 ml Greek yogurt
• basil, chiffonade (to garnish)
• finely chopped scallion (to garnish)

directions

1. Wash and dry tomato and peppers. Cut in half lengthwise and core.
2. Meanwhile wrap the garlic in foil and roast in 400 degree oven for 10 minutes or until soft .
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. Remove garlic from oven and squeeze roasted garlic out of each individual clove.
5. Place roasted vegetables and garlic in a food processor and pulse until thick paste consistency.
6. Place the mixture in a large pot and dilute with chicken broth over medium heat.
7. Reduce a bit until desired consistency. Add olive oil and adjust flavor with salt and pepper if necessary.
8. Combine yogurt, lemon zest and hot sauce in a small mixing bowl.
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.