Chilled Corn & Red Pepper Soup
3 Red Peppers, chopped
1 Red Onion, chopped
3 med cloves garlic, chopped
3 cups chicken stock
4 cups fresh corn kernels (4-5 cobs)
1- 1.5 cups non-fat plain yogurt
salt & pepper
1 tsp-1TBSP sriracha sauce (or another hot sauce)
Saute peppers & onion in olive oil over med high heat (don’t brown) in stock pot for 5-10 mins until soft, adding garlic after several mins.
Add corn (add corn cobbs for added flavor, removing them before pureeing) & stock and simmer for 5-10 mins. Allow to cool slightly. Use hand blender to puree soup to desired consistency. Add yogurt and seasoning after it has cooled to room temp.
It is poss that you might want to add a pinch or two of sugar if the corn is not really fresh & sweet.
Chill overnight (although it is not completely necessary, bc it is good at room temp too. Garnish with sour cream or fresh herbs (chives or cilantro) or even a few kernels of corn.
