Roasted Pepper & Yogurt Soup
|Red bell peppers||1 3⁄4 Pound (795 Grams)|
|Yellow bell peppers||1 1⁄4 Pound (570 Grams)|
|Plain non-fat yogurt||480 Milliliter (2 Cups)|
|Chicken stock||240 Milliliter (1 Cup)|
|Fresh chervil||15 Milliliter, chopped (1 Tablespoon)|
|Fresh tarragon||15 Milliliter, chopped (1 Tablespoon)|
|Fresh basil||15 Milliliter, chopped (1 Tablespoon)|
|Salt||1⁄2 Teaspoon (3 Milliliters)|
|White pepper||1⁄2 Teaspoon (3 Milliliters, To Taste)|
|Balsamic vinegar||15 Milliliter (1 Tablespoon)|
|Tiny salad shrimp/Small scallops, poached||1 Pound, peeled, deveined and poached (445 Grams)|
|Red bell peppers||1 , julienne-cut (For Garnish)|
|Yellow bell pepper||1 , julienne-cut (For Garnish)|
|Nonfat plain yogurt||1 Pound, mixed with chervil, tarragon and basil|
Preheat the broiler and place the broiler rack as close to the heat as possible.
Use aluminum foil to line a cookie sheet with sides.
Place washed and dried peppers on the foil and broil them, turning them with tongs every few minutes until they are charred all over.
Be careful not to break the skins.
Remove the charred peppers to a large bowl or bowls and let them cool.
When the peppers are cool, place a colander over a large bowl.
Peel the peppers, catching the peeled peppers in the colander and the juices in the bowl.
Discard the seeds and blackened skins.
Transfer the peppers and their juices to the bowl of a food processor fitted with a steel blade.
Puree until smooth, then strain the puree through a sieve.
Return the strained mixture to the food processor with the steel blade in place.
Add the yogurt, chicken stock, chopped herbs, salt, pepper and vinegar.
Process until blended.