Ingredients
2 large red bell peppers
2 1/2 pounds tomatoes (about 6 large)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cups homemade or canned low-sodium chicken stock
2/3 cup freshly squeezed orange juice (2 oranges)
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper
Plain yogurt, for garnish
Chopped fresh herbs, for garnish
Preparation
Preheat the oven to 400 degrees. Place the peppers and tomatoes on a baking sheet, and roast until they are slightly charred, about 30 minutes.
Peel, and core the peppers and tomatoes. Transfer the flesh to the jar of a blender; set aside.
In a medium skillet, heat olive oil. Add onion, and cook until translucent, about 5 minutes. Add to the blender, and purée until smooth. Pass the mixture through a food mill fitted with a medium disk into a large bowl. Stir in the stock, orange juice, vinegar, salt, and pepper. Cover, and refrigerate until chilled. Serve garnished with yogurt and herbs.
