Chilled Red Pepper Soup with Sumac, Basil, and Lemon Yogurt

Name: Chilled Red Pepper Soup with Sumac, Basil, and Lemon Yogurt
Ingredients: 1/2 cup extra-virgin olive oil; 1 small sprig rosemary; 1 chile de árbol, crumbled; 2 cups diced onion; 1 tablespoon thyme leaves; 7 large red bell peppers (about 1 3/4 pounds); 2 teaspoons ground sumac; 1/4 teaspoon granulated sugar; 1 cup whole milk yogurt, Greek-style if possible; 1 tablespoon lemon juice; 2 tablespoons sliced opal basil; Kosher salt and freshly ground black pepper

January 24, 2012

This refreshing chilled purée wakes up your palate with a jolt of sweet pepper essence, cooling yogurt, and the ubiquitous Middle Eastern spice sumac. Sumac is made from the dried berries of a sumac tree, and in the Middle East it’s sprinkled over everything from kabobs to yogurt to rice. The dark-crimson powder lends an acidic, lemony flavor to this soup.

Recipe notes

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