Spicy pepper & tomato soup with cucumber yogurt

Spicy pepper & tomato soup with cucumber yogurt

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(22 ratings)

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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missycharlie
7th Aug, 2012
4.05
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
7th Aug, 2012
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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