Spicy pepper & tomato soup with cucumber yogurt

Spicy pepper & tomato soup with cucumber yogurt

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(23 ratings)

Prep: 15 mins Cook: 25 mins - 30 mins


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


  • 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



    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.…


  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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5th May, 2020
I have made this soup before but this time I used a red, yellow & green peppers, was not sure if the colour would be good but it was fine and so was the flavour.
8th Oct, 2018
Made this to use up a glut of yellow peppers and chillies - four peppers and three red chillies! So my version was very spicy. Kept all other quantities the same and also added a teaspoon each of ground cumin and ground coriander. Very tasty.
23rd Oct, 2015
Loved it! Good warming soup and so easy to make, scored 8 out of 10 and definitely repeating
30th Nov, 2014
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
20th Aug, 2014
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
This is a lovely, fresh tasting soup. Served with the cucumber yogurt which was lovely and some crusty bread.
Rubyfen02's picture
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
28th Oct, 2013
Tastes delicious and very easy to make :)
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
23rd Jun, 2013
Really, really good! Can't recommend this recipe enough. Simple, cheap and delicious


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
19th May, 2014
Hi there, yes they are red capscium peppers, thanks.
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