Chilled Eggplant Soup With Red Bell Pepper And Olives

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
199
FAT
23%
CHOL
5%
SOD
35%

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Ingredients for 4 servings

1 large eggplant (about 1 1/4 pounds), cut lengthwise in half

1 large red bell pepper

2 teaspoons ground cumin

2 cups plain low-fat yogurt

1 cup low-fat (1%) milk

1 tablespoon extra-virgin olive oil

2 tablespoons chopped fresh mint

3 garlic cloves, peeled

1 1/2 cups (or more) canned vegetable broth

6 Kalamata olives or other brine-cured black olives, pitted, chopped

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