Ingredients:

• 2 large red peppers, halved
• ½ teaspoon olive oil
• 1 small brown onion chopped finely
• 1 cup cup chicken stock
• 1 cup of vegetable juice
• 1 cup water
• ½ teaspoon sugar
• ¼ cup low-fat plain yogurt (60ml)
• 1 teaspoon chopped fresh chives

chargrill the red peppers, skin side up, under a hot grill until the skin blisters. Peel away skin and chop peppers. Heat oil in a large saucepan; cook onion and red peppers, until onion is soft.

Stir in stock, juice and the water. Bring to boil, simmer covered for approximately 20 mins or until red pepper is soft. Blend or process mixture until smooth and return to pan. Stir in sugar.

Serve the soup drizzled with yogurt and sprinkled with chives.

Serves 2.. Soup can be made 2 day ahead and refrigerated.