Chilled Corn and Red Pepper Soup

Recipe-8388

Course Appetizers Total Time Half Day

Ingredients in this Recipe

1 cup (250 mL) plain nonfat yogurt
1 large clove garlic, chopped
1½ cups (375 mL) fresh corn kernels (2 to 3 cobs) or frozen corn (see Notes)
2 cups (500 mL) chicken stock
2 red bell peppers, chopped
2 tbsp (25 mL) chopped fresh cilantro, chives or parsley
4 green onions, sliced
Pinch granulated sugar
Salt and freshly ground black pepper

Recipe Preparation

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