Recipe courtesy of PYLOS restaurant in New York City and
Diane Kochilas, consulting chef and acclaimed cookbook author

Ingredients
• 2 pounds firm ripe tomatoes
• 2 pounds red bell peppers
• 6-8 tbs. Greek extra virgin olive oil
• 2 tsp. sugar
• 4 tbs. balsamic vinegar*
• 1 head garlic
• 2-4 cups chicken broth
• 2 tbs. olive oil (optional)
• Salt and freshly ground black pepper
• 1 tsp. lemon zest
• 2 tsp. Tabasco
• 1 cup authentic Greek FAGE Total yogurt
• Basil chiffonade and finely chopped scallion for garnish

* Balsamic vinegar may be substituted with fresh lemon juice

Preparation
1. Wash and dry tomato and peppers
2. Cut in half lengthwise and core
3. Meanwhile wrap the garlic in foil and roast in 400 degree oven for 10 minutes or until soft
4. Toss the tomato and pepper with olive oil, balsamic vinegar, sugar, salt and pepper and grill on high heat 4-5 minutes or until tender
5. Remove garlic from oven and squeeze roasted garlic out of each individual clove
6. Place roasted vegetables and garlic in a food processor and pulse until thick paste consistency
7. Place the mixture in a large pot and dilute with chicken broth over medium heat.
8. Reduce a bit until desired consistency
9. Add olive oil and adjust flavor with salt and pepper if necessary
10. Combine yogurt, lemon zest and hot sauce in a small mixing bowl
11. Divide soup into four separate soup bowls
12. Add a dollop of yogurt in the center of the soup and garnish basil and chopped scallion.