Martha Stewart Bell Pepper, Yogurt, and Harissa Soup

Martha Stewart bell pepper, yogurt, and harissa soup turns yellow peppers, tangy yogurt and a little chili paste into a silky chilled soup in 1 hour 15 minutes. Save this few-ingredient summer soup for hot weeknights, cookouts or brunch, because it blends in one blender and needs no stove.

Chill the soup for the full hour before you serve it, because the cold is what lets the pepper and harissa flavors blend together. Skip it and you get a lukewarm, flat puree instead of a bright, cool bowl.

Martha uses plain low-fat yogurt as the creamy base instead of cream, so the soup stays light but still tastes rich. A small spoonful of harissa adds a slow, warm heat that makes the sweet yellow peppers taste far more complex than five ingredients should.

Martha Stewart Bell Pepper, Yogurt, and Harissa Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking timeminutes

Calories

110

kcal

Raw yellow bell peppers blend with yogurt and harissa into a smooth, pale gold soup that is served ice cold. Thin pepper slices on top add a little crunch against the creamy texture.

Ingredients

• 3 seeded medium-large yellow bell peppers
  

• 2 teaspoons harissa (North African chili sauce)
  

• 2 cups low-fat plain yogurt
  

• 1/2 teaspoon coarse salt
  

• Very thinly sliced yellow bell pepper (optional, for garnish)
  

Directions

• Cut the peppers: Cut the flesh of 3 seeded yellow bell peppers into large chunks. Large pieces are fine here, since the blender will break them down.
• Blend the soup: Puree the peppers with 2 teaspoons harissa, 2 cups low-fat plain yogurt and 1/2 teaspoon coarse salt in a blender until smooth. Scrape down the sides once so no chunks of pepper are left.
• Chill until cold: Refrigerate the soup until cold, about 1 hour. The flavors settle together while it sits, so the soup tastes rounder when you pull it out.
• Garnish and serve: Stir the soup well, then ladle it into bowls. Top each bowl with very thinly sliced yellow bell pepper if you like a bit of crunch.

Tools for this recipe

• Vitamix E310 blender, Victorinox Fibrox 8-inch chef's knife, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this soup dairy-free?

Swap the yogurt for an unsweetened plain coconut or soy yogurt in the same 2 cups. The soup will taste a little different, but it stays creamy and still carries the harissa well.

How long does this chilled soup keep in the fridge?

Keep it in a covered container in the refrigerator for up to 2 days. Stir it well before serving, since the yogurt can separate a little as it sits.

Can I make it ahead for a party?

Yes, blend it the morning of or the night before and keep it in the fridge until you serve. Add the thin pepper slices at the last minute so they stay crisp.

What if I don't have a regular blender?

An immersion blender works if you use a tall container and blend until no pepper chunks remain. A food processor also works, though you may need to run it longer for a smooth texture.

What is the most common mistake with this soup?

Adding too much harissa is the usual problem, since brands vary a lot in heat. Start with the 2 teaspoons, taste, and stir in a little more only if you want extra spice.