2 yellow bell peppers, stems and seeds removed, coarsely chopped
4 green onions, chopped
1 jalapeño pepper, minced
2 Tbsp fresh cilantro, finely chopped
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh dill, finely chopped
3-4 garlic cloves, mashed to a paste with
1 tsp salt
½ tsp paprika
¼ tsp black pepper
½ tsp cayenne pepper
4 cups low fat plain yogurt
3 Tbsp extra-virgin olive oil
2 tsp white wine vinegar
2 Tbsp fresh chives, minced
Preparation
Combine the cucumbers, bell peppers, green onions, jalapeño, cilantro, mint, dill, garlic, black pepper, paprika, cayenne, yogurt, olive oil, and white wine vinegar in a large bowl.
Working in batches, puree the ingredients in a blender until very smooth.
Transfer the soup to the refrigerator until well chilled, at least 2 hours
Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with minced chives.
Source: BWH Food Service Servings: 10 Serving size: 1 cup
