- 2 tbsp olive oil, plus extra to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, 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 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
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.…
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.