Roasted red pepper soup with garlic yogurt
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Roasted bell pepper soup
Manuela created this smooth, full-flavored soup after tasting a green pepper soup at Cibrèo, one of Florence’s most famous restaurants. Roasting the peppers first gives it a gentle smoky sweetness, and a swirl of garlicky yogurt does the rest.
- Prep Time: 15 minutes
- Sweating the peppers: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Gluten-Free, Vegetarian
Ingredients
- 6 large red and/or yellow bell peppers
- 1 medium potato
- About 1 liter (4 cups) vegetable stock
- 250 ml (1 cup) milk
- 125 ml (½ cup) yogurt
- 2 garlic cloves
- Olive oil, plus extra virgin olive oil to serve
- Salt and pepper
- Fresh herbs to garnish, such as oregano or parsley
Instructions
- Grill or roast the peppers until the skins are blackened. Put them in an airtight container for half an hour to “sweat,” so the skins slip off easily.
- Peel and seed the peppers, cut them into strips and put them in a pot with a generous swirl of olive oil and one garlic clove, cut in half. Fry for 5 minutes.
- Add the potato, peeled and cut into 2.5 cm (1 in) cubes, and just enough stock to cover.
- Cook over medium heat until the potato is tender, about 20 minutes. Season with salt and pepper.
- Blend the soup, adding the milk.
- Finely mince the second garlic clove and stir it into the yogurt.
- Serve the soup with a swirl of extra virgin olive oil, a swirl of the garlic yogurt and a sprinkle of fresh oregano or parsley.
looks tasty