Spicy pepper & tomato soup with cucumber yogurt

Spicy pepper & tomato soup with cucumber yogurt

By Good Food
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(21 ratings)
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Prep: 15 mins Cook: 25 mins - 30 mins

Easy

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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Ingredients

  • 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 onions, finely sliced
    Onion

    Onion

    un-yun

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

  • 1 carrot, finely chopped
    Carrot

    Carrot

    ka-rot

    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

    Yogurt

    yog-ert

    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
    Mint

    Mint

    mi-nt

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

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.

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Comments, questions and tips

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reevey
23rd Oct, 2015
4.05
Loved it! Good warming soup and so easy to make, scored 8 out of 10 and definitely repeating
reneeflet
30th Nov, 2014
5.05
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
RosieVimes
20th Aug, 2014
2.05
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
23rd Jun, 2014
4.05
This is a lovely, fresh tasting soup. Served with the cucumber yogurt which was lovely and some crusty bread.
Rubyfen02's picture
Rubyfen02
27th Apr, 2014
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
28th Oct, 2013
Tastes delicious and very easy to make :)
aurelius
19th Oct, 2013
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
mooniegray
23rd Jun, 2013
Really, really good! Can't recommend this recipe enough. Simple, cheap and delicious
lizziecooks
14th May, 2013
4.05
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
17th Feb, 2013
5.05
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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tori2484
9th May, 2014
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
goodfoodteam
19th May, 2014
Hi there, yes they are red capscium peppers, thanks.
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