BellaFina Pepper, Yogurt, and Harissa Soup
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
12-16 BellaFina peppers
2 teaspoons harissa (North African chili sauce; igourmet.com)
2 cups low-fat plain yogurt
1/2 teaspoon coarse salt
Very thinly sliced yellow BellaFina pepper (optional)
Cut flesh of peppers into large chunks. Puree with harissa, yogurt, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and garnish with very thinly sliced yellow pepper, if desired, before serving.
Adapted from marthastewart.com