- 2 large red bell peppers
- 6 5 1/2-ounce cans tomato juice
- 1 garlic clove
- 2 green onions, minced
- 1/4 cup minced fresh basil
- Plain nonfat yogurt
- Preheat broiler. Holding bell pepper at stem, cut into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining pepper. Place pieces skin side up on broilerproof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool. (Can be prepared 1 day ahead; chill.)
- Peel peppers and cut into thirds. Combine with tomato juice and garlic in blender. Puree until smooth. Stir in green onions and basil. Season generously with pepper. Refrigerate overnight.
- Garnish with yogurt and serve.