Try this Roasted-Pepper Yogurt Soup recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375F. Brush peppers with olive oil; place on rimmed baking sheet and roast, turning several times, 25 to 30 minutes or until skins wrinkle and blacken in spots. With tongs, place peppers into brown paper bag; close bag and set aside 20 minutes. Then peel, halves, and seed roasted peppers. In blender or food processor fitted with chopping blade, puree peppers until smooth. Add 2 cups yogurt, the water, vinegar, and salt; process until well combined. In small bowl, stir remaingin 1/4 cup yogurt until smooth. Divide soup among 6 serving bowls. Garnish center of each bowl of soup with 2 teaspoons yogurt. NOTES : Roasting enhances the sweetness of the red and yellow peppers that combine with the yogurt in this silky smooth spring soup. Recipe by: Country Livig (April 1998) Posted to recipelu-digest by "Nesb2@aol.com"
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 66 | ||
Calories from Fat: 18 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 65.7mg | 2 % | |
Potassium 224.5mg | 6 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 7.1g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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