The BBC Good Food logo
Spicy pepper & tomato soup with cucumber yogurt

Spicy pepper & tomato soup with cucumber yogurt

A star rating of 4.4 out of 5.25 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper

  • Freezable
  • Vegetarian
Nutrition: per serving
low insalt0.8g


  • 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 tomato
  • 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


  • STEP 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.

  • STEP 2

    Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2012


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.25 ratings

Sponsored content