Grilled Eggplant and Bell Pepper Soup

• 1 medium yellow bell pepper, quartered and seeded
• 1 medium red bell pepper, quartered and seeded
• 1 large eggplant (1 12 lbs.), peeled
• 1 ripe medium tomato, coarsely chopped
• 2 cups low-sodium vegetable broth
• 12 cup plain yogurt or plain soy yogurt

1. 1.
2. Prepare charcoal grill, preheat gas grill to medium or see variation at end of recipe and skip to step 4.
3. Grill bell peppers, skin side down, until skins are charred, about 10 minutes.
4. Place in large bowl and cover with plate; let stand 20 minutes.
5. (Alternatively, place peppers in small paper bag.
6. Close securely and let steam.)
7. When cool enough to handle, peel off charred skins and discard.
8. Set peppers aside.
9. Cut eggplant into 12-inch rounds.
10. Grill until flesh is tender, about 4 minutes per side.
11. Transfer peppers and eggplant to food processor.
12. Add tomato and broth and process until smooth.
13. Strain through fine-mesh sieve into large saucepan.
14. Add salt and pepper to taste.
15. Serve warm or chilled.
16. Ladle soup into shallow bowls and swirl or spoon yogurt over each serving.

yellow bell pepper, red bell pepper, eggplant, tomato, vegetable broth, soy yogurt

Taken from www.vegetariantimes.com/recipe/grilled-eggplant-and-bell-pepper-soup/ (may not work)