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  • Chilled Eggplant Soup With Red Bell Pepper And Olives

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    Chilled Eggplant Soup With Red Bell Pepper And Olives
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg eggplant - (abt 1 1/4 lbs) halved lengthwise
    • 1 lrg red bell pepper
    • 2 tsp grnd cumin
    • 2 c. plain low-fat yogurt
    • 1 c. low-fat (1%) lowfat milk
    • 1 Tbsp. extra-virgin extra virgin olive oil
    • 2 Tbsp. minced fresh mint
    • 3 x garlic cloves peeled Salt to taste Freshly-grnd black pepper to taste
    • 1 1/2 c. canned vegetable broth or possibly more if needed
    • 6 x Kalamata olives or possibly other brine-cured black olives pitted, minced

    Directions

    1. Prepare barbecue (medium heat). Grill eggplant till skin is charred and flesh is soft, about 6 min per side. Grill bell pepper till brown in spots, turning frequently, about 10 min. Transfer eggplant and pepper to bowl. Cover with foil and let stand 30 min. Peel, seed and dice red bell pepper. Set aside.
    2. Scoop eggplant from skin and transfer flesh to blender; throw away skin. Stir cumin in heavy small skillet over low heat till lightly toasted, about 2 min. Add in cumin to blender; then add in yogurt, lowfat milk, extra virgin olive oil, 1 Tbsp. mint and garlic. Blend till very smooth. Season to taste with salt and pepper.
    3. Transfer soup to large bowl. Fold in 1 1/2 c. broth. Cover and chill till chilled, about 1 hour. (Bell pepper and soup can be prepared 1 day ahead. Cover separately and chill. Before serving, thin soup with more vegetable broth, if you like.)
    4. Mix bell pepper, remaining 1 Tbsp. mint and olives in small bowl. Ladle eggplant soup into bowls. Sprinkle with bell pepper mix; serve.
    5. This recipe yields 4 servings.

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