Chilled Pepper Soup with Yogurt and Harissa
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Autumn, Summer
This soup highlights the natural sweetness of roasted yellow peppers, blended with yogurt for creaminess and a touch of harissa for spice. Served chilled, it’s a fresh way to enjoy peak-season peppers.
This recipe showcases peppers as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
INGREDIENTS
6 large yellow bell peppers
3 teaspoons harissa
2 cups plain yogurt
1 cup vegetable stock
2 teaspoons salt
PREPARATION
- Roast, broil, or grill the peppers until the skins are charred on all sides. Place in a bowl, cover with a lid, and let steam for 10–15 minutes.
- Transfer peppers to a cutting board, peel off the skins, and remove seeds.
- Place the peppers, harissa, yogurt, stock, and salt in a blender. Blend until smooth and creamy. Taste and adjust seasoning.
- Refrigerate for at least 1 hour, or overnight for best flavor.
- Serve chilled in shallow bowls with a swirl of yogurt and a few dots of harissa.
