in Soup Recipes

Cold pepper yogurt soup

updated

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Ingredients for 2 servings:

  • 2 bell peppers, green and yellow
  • 1 small shallot(s)
  • 1 bunch of dill
  • 1 pot of yogurt, 3.5% (250 g)
  • ½ tsp curry powder
  • Salt
  • Tabasco

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

A refreshing summer soup.

Puree the washed, deseeded, and chopped bell peppers with a hand blender and a splash of water until no coarse pieces remain. Finely dice the shallot and finely chop the dill. Add both together with the yogurt and curry powder, mixing well. Season to taste with salt and Tabasco.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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