Spicy pepper & tomato soup with cucumber yogurt

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• Amie_Dee

  07 August 2012

  Amie_Dee commented on this recipe

  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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• Charlene

  07 August 2012

  Charlene rated and commented on this recipe

  

  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!

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• LTW

  08 August 2012

  LTW rated and commented on this recipe

  

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

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• RoLo

  08 August 2012

  RoLo rated and commented on this recipe

  

  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.

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• Maria Jeavons

  17 August 2012

  Maria Jeavons rated and commented on this recipe

  

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

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• brenda.b

  19 August 2012

  brenda.b commented on this recipe

  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.

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• tonyk

  24 August 2012

  tonyk rated and commented on this recipe

  

  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.

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• Mary Chappell

  31 August 2012

  Mary Chappell rated and commented on this recipe

  

  Tasty & different will be making again

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• Julie R

  11 September 2012

  Julie R rated and commented on this recipe

  

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

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• sarah

  20 September 2012

  sarah rated and commented on this recipe

  

  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.

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• lmcc

  23 September 2012

  lmcc rated this recipe

  

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• Ruby

  29 September 2012

  Ruby commented on this recipe

  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.

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• Louise

  17 February 2013

  Louise rated and commented on this recipe

  

  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.

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• Lizzie

  14 May 2013

  Lizzie rated and commented on this recipe

  

  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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 25 - 30 mins

Vegetarian, Low-fat

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

PER SERVING

221 kcalories, protein 7g, carbohydrate 22g, fat 11 g, saturated fat 4g, fibre 7g, sugar 19g, salt 0.8 g

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