Receta Chilled Eggplant Soup With Red Bell Pepper And Olives

• 1 lrg eggplant - (abt 1 1/4 lbs) halved lengthwise
• 1 lrg red bell pepper
• 2 tsp grnd cumin
• 2 c. plain low-fat yogurt
• 1 c. low-fat (1%) lowfat milk
• 1 Tbsp. extra-virgin extra virgin olive oil
• 2 Tbsp. minced fresh mint
• 3 x garlic cloves peeled Salt to taste Freshly-grnd black pepper to taste
• 1 1/2 c. canned vegetable broth or possibly more if needed
• 6 x Kalamata olives or possibly other brine-cured black olives pitted, minced

Direcciones