Quick Cold Roasted Red Pepper Soup with Greek Yogurt
Today’s quick and easy cold Roasted Red Pepper Soup recipe has tons of summery flavor from the roasted peppers, basil, garlic and tomatoes. It also gets a bit of creaminess and richness from Greek yogurt. This recipe is sponsored by Stonyfield Yogurt. See all of my Stonyfield recipes here.
Did you know that the only difference between Greek yogurt and regular yogurt is an extra cloth? You see, Greek yogurt is simply regular yogurt that’s been strained (usually through a cloth or filter) one more time than regular yogurt is. In fact, if you took regular yogurt and set it in some cheese cloth over a sieve, you’d eventually have something very similar to the Greek stuff. It is the lack of excess water (the whey) that also results in Greek yogurt’s extra protein kick.*
For this week’s SOUPin15 recipe I’ve come up with a quick and easy Icy Cold Roasted Red Pepper Soup that is given a bit of tang and creaminess from having Stonyfield Greek yogurt whizzed into it. The yogurt also gives this vegetarian soup a bit of protein making it into a more filling and substantial dish.
This cold soup is perfect as summer appetizer. It’s refreshing but with a lot of flavor from the roasted red peppers, tomatoes, garlic and basil. You can also serve it alongside a sandwich or wrap for a quick and cool lunch.
The Souper Tip that makes this soup so delicious so quickly is to puree it with ice cubes. The ice ends up being the main liquid of the soup. And since it’s a very cold liquid, as it’s blended with the other ingredients it makes everything really cold along with it.
The soup ends up being cold enough that you can serve it immediately. Or you can cover it and pop it into the fridge until you’re ready, up to 2 days. Do you love this soup tip? See all my Souper Tips for making quick tasty soups here.
And now, here’s my recipe for Cold Roasted Red Pepper Soup with Greek Yogurt:
- 1 (16oz.) jar roasted peppers with juice
- 1 (28oz.) can diced tomatoes with juice
- 1 cup Stonyfield Greek yogurt
- ¼ cup fresh basil leaves (plus more for garnish)
- ½ tsp. salt
- ¼ tsp. coarse pepper
- 1 clove garlic
- 4 cups ice cubes, divided
- Put the roasted peppers with their juice, the diced tomatoes with their juice, the yogurt, ¼ cup basil leaves, salt and pepper in a large bowl. Finely chop the garlic clove and stir it in.
- Put one-third of the roasted pepper mixture into a blender with one-third of the ice cubes. Puree until smooth. Transfer to an empty bowl. Puree another third of the roasted peppers with another third of the ice and transfer to the already-pureed mixture. Finish with the final third of roasted peppers and ice. Stir it all together.
- Serve immediately by ladling into bowls and top with extra basil leaves for garnish. Or cover and refrigerate for up to 2 days.