Chilled Eggplant Soup With Red Bell Pepper And Olives

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Chilled Eggplant Soup With Red Bell Pepper And Olives

 

1 large eggplant, halved lengthwise

1 large red bell pepper

2 teaspoons ground cumin

2 cups plain yogurt

1 cup milk

1 tablespoon extra-virgin olive oil

2 tablespoons chopped fresh mint

3 garlic cloves, peeled

salt to taste

freshly ground black pepper to taste

1 1/2 cups vegetable broth or more if needed

6 Kalamata olives or other brine-cured black olives, pitted, chopped

 

Prepare barbecue (medium heat). Grill eggplant until skin is charred and flesh

is soft, about 6 minutes per side. Grill bell pepper until brown in spots,

turning frequently, about 10 minutes. Transfer eggplant and pepper to bowl.

Cover with foil and let stand 30 minutes. Peel, seed and dice red bell pepper.

Set aside.

Scoop eggplant from skin and transfer flesh to blender; discard skin. Stir cumin

in heavy small skillet over low heat until lightly toasted, about 2 minutes. Add

cumin to blender; then add yogurt, milk, olive oil, 1 tablespoon mint and

garlic. Blend until very smooth. Season to taste with salt and pepper.

Transfer soup to large bowl. Mix in 1 1/2 cups broth. Cover and refrigerate

until chilled, about 1 hour. (Bell pepper and soup can be prepared 1 day ahead.

Cover separately and refrigerate. Before serving, thin soup with more vegetable

broth, if desired.)

Mix bell pepper, remaining 1 tablespoon mint and olives in small bowl. Ladle

eggplant soup into bowls. Sprinkle with bell pepper mixture; serve.

Makes 4 servings.