Makes 6 servings

3	large red bell peppers
1	cup diced onions
1	tablespoon chopped garlic
3	cups vegetable broth
1	cup water
1	bay leaf
1/2	teaspoon celery seeds
2	dashes hot sauce
1/2	teaspoon black pepper
	Plain yogurt for garnish (optional)

Preheat oven to 400°F. Place peppers on a baking sheet; roast for about 30 minutes, turning every 10 minutes, until charred. Remove peppers from oven and place them in a sealable plastic bag; set aside 15 minutes. Remove peppers from bag and gently peel charred skin from peppers; discard skin. Cut peppers into quarters. Remove seeds and ribs and discard.
Place the roasted peppers and all remaining ingredients in a medium saucepan. Cover and cook over medium heat for 45 minutes. Remove bay leaf and discard. Uncover and let soup cool for about 15 minutes. Blend soup in food processor or blender until smooth. Chill soup 3 hours in refrigerator or overnight before serving. Serve with a dollop of yogurt, if desired.

Vegetable

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