Recipe information
Yield
Serves 6
Ingredients
2 large red bell peppers
6 5 1/2-ounce cans tomato juice
1 garlic clove
2 green onions, minced
1/4 cup minced fresh basil
Plain nonfat yogurt
Preparation
Step 1
Preheat broiler. Holding bell pepper at stem, cut into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining pepper. Place pieces skin side up on broilerproof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool. (Can be prepared 1 day ahead; chill.)
Step 2
Peel peppers and cut into thirds. Combine with tomato juice and garlic in blender. Puree until smooth. Stir in green onions and basil. Season generously with pepper. Refrigerate overnight.
Step 3
Garnish with yogurt and serve.
Nutrition Per Serving
Per serving: calories
40; fat
0 g; sodium
607 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
