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| 4 gross | Sweet red peppers; (2 pounds) |
| 2 gross | Sweet yellow peppers; (1 pound) |
| 1 Esslöffel | olive oil |
| 2 1/4 Tasse | yogurt plain, low fat |
| 1 Tasse | water |
| 2 Esslöffel | balsamic vinegar |
| 1/2 Teelöffel | salt |
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Heat oven to 375°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. With tongs, place peppers into brown paper bag; close bag and set aside 20 minutes. Then peel, halves, and seed roasted peppers.
In blender or food processor fitted with chopping blade, puree peppers until smooth. Add 2 cups yogurt, the water, vinegar, and salt; process until well combined.
In small bowl, stir remaingin 1/4 cup yogurt until smooth. Divide soup among 6 serving bowls. Garnish center of each bowl of soup with 2 teaspoons yogurt.
combine with the yogurt in this silky smooth spring soup.
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