Spicy pepper & tomato soup with cucumber yogurt

Spicy pepper & tomato soup with cucumber yogurt

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(16 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins - 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
221
protein
7g
carbs
22g
fat
11g
saturates
4g
fibre
7g
sugar
19g
salt
0.8g

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

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Method

  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.

Recipe from Good Food magazine, August 2012

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Comments

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Frantic Flapjack's picture
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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
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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
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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
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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
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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
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I made this soup last night, it was very tasty. Will certainly be making again.

maryechappell's picture
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Tasty & different will be making again

saturn5rocket's picture
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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
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Delicious! Captured all the flavours of summer without taking forever to make! Will definitely make this again soon.

rhl500's picture
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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
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Very, very nice indeed. Next time, I'll grate the cucumber a little more finely, but a really tasty soup. Brilliant!

missycharlie's picture
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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!

amie_dee's picture

This soup was super easy to make and very tasty. It was quite spicy so I ate it with some wholewheat bread and it was delicious! Will definitely be making it again!

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