Yellow Pepper Soup with Yogurt and Cucumbers

Adapted from Better Homes and Gardens, August, 2002

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Ingredients:

• 8 oz plain yogurt (we prefer Total yogurt)
• 1 tsp fennel seed, crushed
• 4 to 7 yellow bell peppers (1½ lbs),
• seeded and coarsely chopped (about 5 cups)
• 2 medium shallots, chopped (1/4 cup)
• 3/4 tsp ground cardamom
• 2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
• 1¾ cups Bowman & Landes
• Chicken Broth
• 1 cup water
• 2 Tbsp cider vinegar
• 1/2 cup coarsely chopped
• English cucumber
• Freshly ground black or white pepper

Directions:

In a bowl, stir together the yogurt and fennel seed. Cover and let stand at room temperature for 30 minutes.

Meanwhile, in a large saucepan, cook the peppers, shallots, and cardamom in hot oil for 15 minutes or until peppers are beginning to soften, stirring occasionally. Add chicken broth, water, and vinegar. Bring to a boil. Reduce heat and simmer, covered, for 5-10 minutes more, until peppers are very soft.

Remove from heat and allow to cool slightly. Place mixture, one half at a time, in a blender and blend until smooth. Return to saucepan. Cook and stir over medium heat until heated through.

To serve, ladle soup into individual bowls. Top with a dollop of yogurt, some of the cucumber, and ground pepper. Can be served warm or chilled. Makes 4 servings

Per serving: 185 calories (46% calories from fat); 10g total fat; 2g saturated fat; 9mg cholesterol; 107mg sodium; 17g carbohydrates; 9g protein