Spicy pepper & tomato soup with cucumber yogurt
Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper
- Prep: 15 mins
Cook: 30 mins
- Serves 4
- Easy
Ingredients
- 2 tbsp olive oil, plus extra to serve
- 2 onions, finely sliced
- 1 carrot, finely chopped
- 3 red peppers, roughly chopped
- 3 garlic cloves, sliced
- 1 red chilli, sliced
- 400g can chopped tomatoes
- 850ml-1 litre/1½-1¾pts vegetable stock or bouillon
- 4 tbsp Greek-style yogurt
- ½ cucumber, halved, deseeded, coarsely grated and squeezed of excess water
- a few mint leaves, chopped
Method
-
Heat the oil in a large saucepan.
Tip in the onions, carrot and peppers.
Cook gently for 15 mins, to soften.
Add the garlic and chilli, and cook for
a few mins more. Pour over the chopped
tomatoes and 800ml of the stock. Bring
to the boil and simmer for 10-15 mins
until the veg is completely tender.
-
Meanwhile, mix the yogurt, cucumber
and mint in a bowl, and season.
-
Blitz the soup with a hand blender until
smooth, using the extra stock to thin if it
has become too thick. Heat through,
season and spoon into bowls. Serve
with a dollop of the yogurt mixture
on top and a drizzle of olive oil.
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