Courtesy of PureZing

Ripe with roasted garlic, pesto and a dash of hot sauce, you will relish this rich roasted pureed soup as well as the compliments from everyone who experiences it.

Serves 4-6

INGREDIENTS:

3 cloves garlic
½ teaspoon extra virgin olive oil
4 red bell peppers
1 cup organic chicken broth
2-3 dashes hot sauce
1 Tablespoon pesto
Sea salt and freshly ground pepper to taste
4-6 Tablespoons plain yogurt
1 Tablespoon minced fresh chives

DIRECTIONS:

Place unpeeled garlic in small square of foil. Drizzle with olive oil. Seal foil and bake at 375 for 40 mins. Cool.

Cut peppers in half and seed and de-vein. Place peppers cut side down on baking sheet and brush the skin with olive oil. Place under the broiler and with the oven door just barely open, watch till the skins of the peppers blacken.

Remove the baking sheet and slide the peppers into a medium bowl. Cover the bowl with foil and let sit 10-15 mins.

Remove blackened skins from peppers.

Squeeze the roasted garlic out of their skins into a blender or food processor. Put in the skinned red peppers, hot sauce, pesto and chicken broth. Puree.

Reheat soup before serving and season to taste with sea salt and freshly grated pepper.

Place soup in 4-6 bowls. Spoon a dollop of yogurt onto soup and sprinkle with chopped chives.
Serve.