This delicious soup will appeal to everyone, even if you are not a fan of eggplant. Made with fresh mint, its flavor is light and refreshing.
| 1⁄4 | c | olive oil |
| 1 | large eggplant (peeled and cut into small cubes) | |
| 1 | large green pepper (seeded and chopped) | |
| 2 | clove | garlic (minced) |
| 3⁄4 | c | water |
| 6 | springs fresh mint | |
| 4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 3 | tbsp | chives (fresh) |
| Salt and pepper to taste |
Heat the olive oil in a large sauce pot, over medium heat.
Add the eggplant, garlic and pepper and cook for 2 minutes.
Add water, reduce heat to medium and simmer for 15 minutes.
Cool the cooked vegetables until they reach room temperature.
Add yogurt and mint to the mixture, and purée in a blender until smooth.
Chill soup for at least 3 hours before serving.
Serve cold and garnish with plain yogurt, chopped chives and mint sprigs.