Here’s another recipe from the Stonyfield event I attended this week.
Roasted Red Pepper And Yogurt Soup
Makes: 6 servings
1 3/4 pounds red bell peppers, washed and dried
1 1/4 pounds yellow red peppers, washed and dried
2 cups Stonyfield Farm Lowfat Plain Yogurt
2 tablespoons chopped fresh chervil
2 tablespoons chopped fresh tarragon 2 tablespoons
chopped fresh basil
1 teaspoon salt, or to taste
White pepper, to taste
2 tablespoons balsamic vinegar
1 pound small shrimp, peeled and poached; or one
pound bay scallops poached
Julienne red and yellow bell peppers
Yogurt mixed with more fresh chervil,
tarragon and basil to taste
Preheat the broiler and place the boiler rack as close to the heat as possible. Use aluminum foil to line a cookie sheet and form sides. Place the peppers on the foil and broil them, turning them with tongs every few minutes until they are charred all over. Be carful not to break the skins. Remove the charred peppers and place in a large bowl and let cool.
When the peppers are cool, place a colander over a large bowl and peel the peppers. Catch 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 steel blades. Puree until smooth (you may strain the puree through a sieve if you prefer a fine-textured soup we preferred it unstrained) Return the strained mixture to the food processor with the steel blades in place.
Add the yogurt, chopped herbs, salt, white pepper, and vinegar. Process until blended. Pour the soup into a bowl and chill it.
Serve very cooled, poured over the poached shrimp or scallops divided into 6 individual soup bowls. Garnish with julienned peppers and yogurt mixed with chervil, tarragon and basil..