Bell Pepper, Yogurt, and Harissa Soup

By LRay

Ingredients

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

Preparation

Step 1

1.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.