Bell Pepper Yogurt And Harissa Soup Food

RED BELL PEPPER HARISSA

Red Bell Pepper Harissa image

Categories Condiment/Spread Hanukkah Bell Pepper Winter Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

1 1/2 pounds red bell peppers (about 3 large)
3 tablespoons tomato paste
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoons salt
3 tablespoons chopped seeded jalapeño chili

Steps:

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)

BELL PEPPER, YOGURT, AND HARISSA SOUP

Bell Pepper, Yogurt, and Harissa Soup image

A simple summer recipe that calls for few ingredients and 15 minutes of prep, but offers flavors that are surprisingly complex.

Provided by Martha Stewart

Categories Soup Recipes

Number Of Ingredients 5

Ingredients

3 seeded medium-large yellow bell peppers
2 teaspoons harissa (North African chili sauce)
2 cups low-fat plain yogurt
1/2 teaspoon coarse salt
Very thinly sliced yellow bell pepper (optional, for garnish)

Steps:

Cut flesh of bell peppers into large chunks. Puree with harissa, yogurt, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and garnish with very thinly sliced yellow bell pepper, if desired, before serving.

Nutrition Facts : Calories 89 g, Fat 1 g, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 227 g

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