Chilled Bell Pepper Soup
bell pepper, Greek yogurt, yellow onion, tomato paste, cucumber, rice vinegar, Dijon mustard, garlic, olive oil, parsley, cherry tomatoes
Soups and Salads
Almost everyone agrees that soup is freaking delicious. But in the middle of summer or during a blistering heatwave, hot soup isn’t exactly what you want to be sipping on. That’s the kind of weather that calls for a refreshing bowl of cold soup instead.
Tonight for dinner, why not try something a little different? This light and yummy chilled red bell pepper soup really hits the spot when the heat is on, but can also be served warm during colder seasons! Try it out, and you’ll see what all the hype is about.
1 red bell pepper
½ cup lowfat Greek yogurt
¼ yellow onion
2 tablespoons tomato paste
1 small/mini cucumber
¼ rice vinegar
2 tablespoons Dijon mustard
4 large garlic cloves
1 tablespoon extra virgin olive oil
Italian parsley, minced, for garnish
Cherry tomatoes, chopped, for garnish
Olive oil, for garnish
Blend all ingredients (except those for the garnish) in a blender. You will likely need to do a little at a time so as to get a good purée.
Serve in a bowl topped with a sprinkle of parsley, chopped tomato, and olive oil.
This soup can be served chilled in warmer weather or heated when it's cold.