Instructions: 1. Stem and seed and derib peppers. Place in microwave plastic bag and loosely knot, or in 2.5 qt souffle dish covered tightly with microwave plastic wrap. Cook at 100% for 15 minutes in 650-700 watt oven. 25 minutes in 400-500 watt oven. Prick plastic to release steam.

2. Remove from oven and uncover. Puree peppers in a food mill, using medium disk.

3. Place red pepper puree in mixing bowl and whisk in the water until well blended. Slowly whisk in the yogurt until smooth. Add salt and pepper to taste.

4. Chill in refrigerator for three hours or overnight.

Serves 4 (1 cup serving)

Notes: I bet blended Mori Nu Lite tofu would work well as a substitute for the yogurt. Also, an alternative prep for the red pepper puree would be to cook the peppers over gas flame on stove or under broiler till skin is black. Place in zip-lock bag for 5-10 minutes. Remove skin and then blend to a puree in blender.

NOTES : When I was really sickly the recipe below was the most nutritious and easy to make & swallow soup, from fatfree I think.

It tastes good cold or cool, so should travel well in a cooler.

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