Roasted Red Pepper And Yogurt Soup

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1 ¾ pounds red bell peppers, washed and dried

1 ¼ pounds yellow red peppers, washed and dried

2 cups Stonyfield Farm Lowfat Plain Yogurt

2 tablespoons chopped fresh chervil

2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh basil

1 teaspoon salt, or to taste

White pepper, to taste

2 tablespoons balsamic vinegar

1 pound small shrimp, peeled and poached; or one pound bay scallops poached


Julienne red and yellow bell peppers

Yogurt mixed with more fresh chervil, tarragon and basil to taste

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