Title: Chilled Red Pepper-Tomato Soup
Categories: Soup *
Yield: 6 Servings

2	lg	Red bell peppers
33	oz	Tomato juice
1	cl	Garlic
2		Green onions, minced
1/4	c	Minced fresh basil
		Plain nonfat yogurt

Preheat broiler. Holding bell pepper at stem, cut inot 3 flat pieces. Discard stem end, core, and seeds. Repeat with remaining pepper. Place pieces skin side up on a broilerproof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool.

Peel peppers and cut into thirds. Combine with tomato juce and garlic in blender. Puree until smooth. Stir in green onions and basil. Season generously with pepper. Refrigerate overnight. Garnish with yogurt and serve.

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