Roasted-Pepper Yogurt Soup

• 4 large sweet red peppers
• 2 large sweet yellow peppers
• 1 tbsp. olive oil
• 2 1/4 c. plain low-fat yogurt
• 1 c. water
• 2 tbsp. balsamic vinegar
• 1/2 tsp. salt

1. Heat oven to 375 degrees F. Brush peppers with olive oil; place on rimmed baking sheet and roast, turning several times, 25 to 30 minutes or until skins wrinkle and blacken in spots.
2. With tongs, place peppers into brown-paper bag; close bag and set aside 20 minutes.
3. Then peel, halve, and seed roasted peppers.
4. In blender or food processor fitted with chopping blade, puree peppers until smooth.
5. Add 2 cups yogurt, the water, vinegar, and salt; process until well combined.
6. In small bowl, stir remaining 1/4 cup yogurt until smooth.
7. Divide soup among 6 serving bowls.
8. Garnish center of each bowl of soup with 2 teaspoons yogurt.

sweet red peppers, sweet yellow peppers, olive oil, yogurt, water, balsamic vinegar, salt

Taken from www.delish.com/recipefinder/roasted-pepper-yogurt-soup-3281 (may not work)