Ingredients

The following ingredients have 6 Servings
  • 1 (16 oz.) jar roasted peppers with juice – homemade peppers also work
  • 1 (28 oz.) can diced tomatoes with juice
  • 1 cup Greek yogurt
  • ¼ cup fresh basil leaves (plus more for garnish)
  • ½ tsp. salt
  • ¼ tsp. coarse pepper
  • 1 clove garlic
  • 4 cups ice cubes, divided

Instruction

  • Put the roasted peppers with their juice, the diced tomatoes with their juice, the yogurt, ¼ cup basil leaves, salt and pepper in a large bowl.
  • Finely chop the garlic clove and stir it in.
  • Put one-third of the roasted pepper mixture into a blender with one-third of the ice cubes. Puree until smooth. Transfer to an empty bowl.
  • Puree another third of the roasted peppers with another third of the ice and transfer to the already-pureed mixture. Finish with the final third of roasted peppers and ice. Stir it all together.
  • Serve immediately by ladling into bowls and top with extra basil leaves for garnish. Or cover and refrigerate for up to 2 days.