Name: Spicy pepper & tomato soup with cucumber yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
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 tomato; 850ml-1 litre/1½-1&#190pts 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

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Spicy pepper & tomato soup with cucumber yogurt

Spicy pepper & tomato soup with cucumber yogurt

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins - 30 mins

A star rating of 4.4 out of 5.26 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 tomato
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

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Nutrition: per serving

kcal221
fat11g
saturates4g
carbs22g
sugars19g
fibre7g
protein7g
salt0.8g

low

Method

step 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.
step 2

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

Recipe from Good Food magazine, August 2012

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A star rating of 4.4 out of 5.26 ratings

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