Roasted Pepper Bisque With Salsa

• 1/2 teaspoon olive oil
• 2 red and 6 yellow bell peppers, roasted (see recipe) and cut into large pieces
• 6 yellow bell peppers
• 8 medium onions, peeled and chopped
• 2 cups chicken broth, homemade or low-sodium canned
• 2 cloves garlic, peeled and minced
• 6 tablespoons plain, nonfat yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• Freshly ground pepper to taste
• 1 small zucchini, trimmed and cut into 1/8-inch cubes
• 12 large shrimp, cooked, shelled and finely diced
• 2 tablespoons minced scallion
• 1/4 cup chopped fresh basil
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• Freshly ground pepper to taste

1. To make the soup, heat the oil in a large pot over medium-low heat.
2. Add the peppers, onions and 1/2 cup broth.
3. Cook, stirring occasionally, for 20 minutes.
4. Stir in the garlic and cook for 5 minutes.
5. Cover and cook for 20 minutes longer.
6. Scrape the mixture into a food processor and process until smooth.
7. Add the remaining broth, yogurt, lemon juice, salt and pepper and process until combined.
8. Meanwhile, to make the salsa, preheat the oven to 375 degrees.
9. Place the zucchini on a baking sheet and roast for 20 minutes.
10. Place in a bowl and let cool.
11. Toss in the remaining ingredients.
12. Place the soup in a saucepan over low heat just until hot.
13. Ladle the soup among 4 bowls.
14. Top with a mound of the salsa and serve immediately.

olive oil, red, yellow bell peppers, onions, chicken broth, garlic, nonfat yogurt, lemon juice, salt, freshly ground pepper, zucchini, shrimp, scallion, fresh basil, lemon juice, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2932 (may not work)