Recipe
Spicy Red Pepper Tomato Soup
with FAGE Total Yogurt
Ingredients
tomatoes 2 lbs., firm ripepeppers 2 lbs., red bell
olive oil 6-8 tbsp., Greek extra virgin
sugar 2 tsp.
vinegar 4 tbsp., balsamic*
garlic 1 head
chicken broth 2-4 cup
olive oil 2 tbsp. (optional)
salt
black pepper freshly ground
lemon zest 1 tsp.
tabasco 2 tsp.
yogurt 1 cup authentic Greek FAGE Total
basil chiffonade
scallion finely chopped for garnish
* Balsamic vinegar may be substituted with fresh lemon juice.
Preparation
- Wash and dry tomato and peppers.
- Cut in half lengthwise and core.
- Meanwhile, wrap the garlic in foil and roast in 400-degree oven for 10 minutes or until soft.
- Toss the tomato and pepper with olive oil, balsamic vinegar, sugar, salt and pepper and grill on high heat 4 to 5 minutes or until tender.
- Remove garlic from oven and squeeze roasted garlic out of each individual clove.
- Place roasted vegetables and garlic in a food processor and pulse until thick paste consistency.
- Place the mixture in a large pot and dilute with chicken broth over medium heat.
- Reduce a bit until desired consistency.
- Add olive oil and adjust flavor with salt and pepper if necessary.
- Combine yogurt, lemon zest and hot sauce in a small mixing bowl.
- Divide soup into four separate soup bowls.
- Add a dollop of yogurt in the center of the soup and garnish with basil and chopped scallion.
Recipe courtesy of PYLOS restaurant in New York City, Diane Kochilas, consulting chef and acclaimed cookbook author, and FAGE USA Dairy Industries, Inc.
