Ingredients
3 seeded medium-large yellow bell peppers
2 teaspoons harissa (North African chili sauce)
2 cups low-fat plain yogurt
1/2 teaspoon coarse salt
Very thinly sliced yellow bell pepper (optional, for garnish)
Preparation
Cut flesh of bell 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 bell pepper, if desired, before serving.
