- 4 tablespoons unsalted butter
- 2 leeks, white and light-green parts chopped, rinsed
- 2 cloves garlic, chopped
- 2 large yellow bell peppers, seeded and chopped
- 3 cups vegetable or chicken broth
- 2 cups plain whole-milk yogurt
- Kosher salt and freshly ground pepper
- 6 medium bell peppers, any color
- Melt butter in a large saucepan over medium-low heat. Stir in leeks and garlic; cover and cook 5 minutes. Add chopped peppers and broth; cover and simmer 30 minutes, until peppers are very soft. Cool to room temperature.
- Puree soup in batches in a blender or food processor. Whisk in yogurt; season to taste with salt and black pepper. Refrigerate, covered, at least 2 hours, or until cold, before serving.
- Cut tops from 6 remaining peppers and remove seeds and membranes. Place in a dish that will hold peppers upright. If soup separates, whisk to blend. Pour chilled soup into bell-pepper cups and serve.