Roasted Eggplant and Bell Pepper Chilled Soup

Roasted Eggplant and Bell Pepper Chilled Soup

Author note: This recipe can also be found at The Dallas Morning News.

1 eggplant

2 green bell pepper

1 cucumber, peeled, seeded and quartered

1 1/2 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

1/3 cup mint leaves (lightly packed)

1/2 cup cilantro leaves (lightly packed)

2/3 cup plain yogurt

1 jalapeno sliced

juice of 1 lemon

  1. Place the oven rack to the top level. Turn on broiler to 500 degrees.
  2. Place the bell peppers and eggplant on a rimmed baking sheet.
  3. Broil for 20 minutes, turning every 5 minutes. Remove the bell pepper and place in an airtight container.
  4. Continue to broil the eggplant for an additional 10 minutes. Remove the eggplant and set aside.
  5. Let the bell pepper and eggplant cool for 15 minutes.
  6. Place the eggplant on a rimmed cutting board. Slice the eggplant (lengthwise) in half. Scoop out the interior of the eggplant and place in a food processor.
  7. Remove the skins, stem and seeds from the bell peppers. Place the bell peppers into the food processor.
  8. Add the remaining ingredients into the food processor and puree until a smooth consistency is developed.
  9. Place the soup into an airtight bowl and store in the fridge for at least two hours or until chilled.
  10. Serve chilled with torn mint leaves.

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