Cold roasted eggplant and bell pepper soup

Cold Roasted Eggplant and Bell Pepper Soup: A Refreshing Summer Delight
Looking for a refreshing and healthy soup to beat the summer heat? Try our cold roasted eggplant and bell pepper soup! This dish is perfect for those who want to enjoy a light and flavorful meal without compromising on taste.

To make this soup, you will need the following ingredients per serving:

- 1 small eggplant
- 1 red bell pepper
- 1 garlic clove
- 1/4 cup of Greek yogurt
- 1/4 cup of vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste

To start, preheat your oven to 400°F. Cut the eggplant and bell pepper into small pieces and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until the vegetables are tender and slightly charred.
Once the vegetables are roasted, let them cool down to room temperature. Then, transfer them to a blender or food processor along with the garlic, Greek yogurt, and vegetable broth. Blend until smooth and creamy.
Pour the soup into a bowl and refrigerate for at least 30 minutes before serving. Garnish with fresh herbs or croutons if desired.
This cold roasted eggplant and bell pepper soup is a perfect appetizer or light meal for a hot summer day. The soup has a smooth and creamy texture with a slightly smoky flavor from the roasted vegetables. The addition of Greek yogurt gives it a tangy and refreshing taste that complements the sweetness of the bell pepper.
Type: Cold Soup

Main Ingredients:

- Eggplant
- Bell Pepper
- Greek Yogurt