Spicy pepper & tomato soup with cucumber yogurt

Spicy pepper & tomato soup with cucumber yogurt

  • Rating: 4 out of 5.23 ratings
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  • 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
HighlightNutrientUnit
kcal221
fat11g
saturates4g
carbs22g
sugars19g
fibre7g
protein7g
low insalt0.8g
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Ingredients

Method

  • 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

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    Overall rating

    Rating: 4 out of 5.23 ratings
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