Spicy pepper & tomato soup with cucumber yogurt

Spicy pepper & tomato soup with cucumber yogurt

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(20 ratings)

Prep: 15 mins Cook: 25 mins - 30 mins


Serves 4
Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal221
  • fat11g
  • saturates4g
  • carbs22g
  • sugars19g
  • fibre7g
  • protein7g
  • salt0.8g
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  • 2 tbsp olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 red pepper, roughly chopped
  • 3 garlic clove, sliced
  • 1 red chilli, sliced
  • 400g can chopped tomato
  • 850ml-1 litre/1½-1¾pts vegetable stock or bouillon
  • 4 tbsp Greek-style yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • ½ cucumber, halved, deseeded, coarsely grated and squeezed of excess water
  • a few mint leaves, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. 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.

  2. Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.

  3. 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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Comments (21)

reevey's picture

Loved it! Good warming soup and so easy to make, scored 8 out of 10 and definitely repeating

reneeflet's picture

Lovely Rich warming Winter soup, I made a few changes. I roasted the peppers first. I added a a little brown sugar at the end... a few thinly sliced black olives, & a small spoonful of single cream on top when serving and a few basil leaves. Sensational!
P.s Okay the 1st day but Better eaten the next day when the flavours are more intense!
needless to say I omitted the Cucumber yoghourt.

rosievimes's picture

Thought this soup had a nice consistency, but it was fairly bland. Added some Harissa to flavour it a little, but won't be making it again.

Frantic Flapjack's picture

This is a lovely, fresh tasting soup. Served with the cucumber yogurt which was lovely and some crusty bread.

Rubyfen02's picture

This is such a lovely summer time soup I had it with my family with homemade crusty bread in the garden and everyone loved it

horseyh's picture

Tastes delicious and very easy to make :)

aurelius's picture

made it for the first time 7 days ago at my daughters,she has since made it 3 times,and ive just finished my second batch,lovely soup,especially with the chilli seeds added.

mooniegray's picture

Really, really good! Can't recommend this recipe enough. Simple, cheap and delicious

lizziecooks's picture

I did as some others have done and roasted the peppers in chilli oil. I also made the following alterations:

Only added 500ml stock (1 stock pot)
Added dried chilli flakes
Added chilli powder
Added tsp sugar
Added tomato puree

All in all this soup is very nice, for a healthy (and carb free) 'fill me up'. Next time I will add another red chilli

louisewthomson's picture

Really nice soup. I roasted the veg in chilli oil as I had the oven on anyway and added a little chilli flakes to taste as didn't have any fresh. Also added some pinto beans and pasta after I blitzed it up, like my soup with bits in it. Don't know why I ever bought tinned soup when it is so simple to make, tastes much better and you know whats in it.

cook_up_a_storm's picture

This is the best soup I've ever tasted! It was fast and easy to make and I wouldn't change anything. The consistency was perfect and it tasted even better after a day or two. I used plain natural yogurt with the cucumber and it was just as delicious. It's hard to believe it's so low in calories. I'm looking forward to making it again on a chilly dark evening.

sarwid's picture

Very easy recipe to follow and good to add whatever ingredients you like - super tasty. I added chopped sellery, some olives and oven roasted red peppers into the mix. That added to the taste. I skipped the cucumber yogurt and instead topped the soup with graded parmesan cheese and oregano. A tsp of creme fraiche is also really good to round it up. My favourite soup now.

julierigden's picture

I made this soup last night, it was very tasty. Will certainly be making again.

maryechappell's picture

Tasty & different will be making again

saturn5rocket's picture

Very tasty soup with a little warm glow provided via the chillies. Very easy to make, in fact you'll be hard pushed to find a simpler recipe.

win28chester57's picture

tried this recipe out last weekend, I left out the cucumber yoghurt and served it with home made wheaten bread. It was delicious, had my daughter and her family over for dinner too and was finished by all including her 3 year old daughter. Comments from all, Yummy, very much worth making it.

mariajeavons's picture

Delicious! Captured all the flavours of summer without taking forever to make! Will definitely make this again soon.

rhl500's picture

Used dried herbs and chilli flakes instead of fresh chilli so it was less spicy. I also roasted the veg including a stick of celery and a fresh tomato instead of cooking in the pan as I think the flavours develop more. Ketchup is always a good addition if you don't have stock. Served warm with a different version of tzaziki which was made with extra garlic and red wine vinegar. Really tasty and full of goodness.

leawinter's picture

Very, very nice indeed. Next time, I'll grate the cucumber a little more finely, but a really tasty soup. Brilliant!

missycharlie's picture

Goes well with http://www.bbcgoodfood.com/recipes/681654/cornbread-muffins
and I only used 500 mls of stock which was plenty to create a tinned tom soup consistency. Also, as I had the oven on for the cornbread muffins, I thought I would roast the peppers instead for a more intense flavour. My 10 month old son and I loved both for lunch. Super healthy, must be 3 of your 5 a day in 1 meal!


Questions (2)

tori2484's picture

Hello, I am very much a novice and just would like to know if the 3 red peppers is 3 red capsicum? Thank you.

goodfoodteam's picture

Hi there, yes they are red capscium peppers, thanks.

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