Bell Pepper, Yogurt, and Harissa Soup

recipe image

A simple summer recipe that calls for few ingredients and 15 minutes of prep, but offers flavors that are surprisingly complex.


  • 3 seeded medium-large yellow bell peppers

  • 2 teaspoons harissa (North African chili sauce)

  • 2 cups low-fat plain yogurt

  • ½ teaspoon coarse salt

  • Very thinly sliced yellow bell pepper (optional, for garnish)


  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.

Originally appeared: Martha Stewart Living, July 2012

Read More

About Author

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Alert: Content selection unauthorized by Mondial!!