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Source: America's Favorite Food Associations

Grilled Vegetable Soup
Can be used at an elegant meal or as a quick lunch.
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Serves: 4
Prep Time: 25 minutes
Cook Time: 0 minutes
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10-12 tomatoes, halved
3 red pepper, halved
1/2 zucchini
1/2 yellow squash
4 red onions, quartered
salt, to taste
pepper, to taste
1 cup plain yogurt

Place hot or warm tomatoes, peppers, zucchini, squash and onion in food processor or blender and process until smooth. Strain through sieve to remove seeds and skins. (There will be little charred specks in the soup). Heat chicken broth to boiling; add to pureed vegetables. Add salt and pepper to taste. Chill overnight.

Just before serving whisk yogurt into soup until blended. Ladle into soup bowls.

Note: For an elegant touch, reserve about 1/3 cup of soup before adding yogurt. Swirl a spoonful into each serving.

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