Spicy pepper & tomato soup with cucumber yogurt

Spicy pepper & tomato soup with cucumber yogurt

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th May, 2013
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
17th Feb, 2013
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.
29th Sep, 2012
This is the best soup I've ever tasted! It was fast and easy to make and I wouldn't change anything. The consistency was perfect and it tasted even better after a day or two. I used plain natural yogurt with the cucumber and it was just as delicious. It's hard to believe it's so low in calories. I'm looking forward to making it again on a chilly dark evening.
20th Sep, 2012
Very easy recipe to follow and good to add whatever ingredients you like - super tasty. I added chopped sellery, some olives and oven roasted red peppers into the mix. That added to the taste. I skipped the cucumber yogurt and instead topped the soup with graded parmesan cheese and oregano. A tsp of creme fraiche is also really good to round it up. My favourite soup now.
11th Sep, 2012
I made this soup last night, it was very tasty. Will certainly be making again.
31st Aug, 2012
Tasty & different will be making again
24th Aug, 2012
Very tasty soup with a little warm glow provided via the chillies. Very easy to make, in fact you'll be hard pushed to find a simpler recipe.
19th Aug, 2012
tried this recipe out last weekend, I left out the cucumber yoghurt and served it with home made wheaten bread. It was delicious, had my daughter and her family over for dinner too and was finished by all including her 3 year old daughter. Comments from all, Yummy, very much worth making it.
17th Aug, 2012
Delicious! Captured all the flavours of summer without taking forever to make! Will definitely make this again soon.
8th Aug, 2012
Used dried herbs and chilli flakes instead of fresh chilli so it was less spicy. I also roasted the veg including a stick of celery and a fresh tomato instead of cooking in the pan as I think the flavours develop more. Ketchup is always a good addition if you don't have stock. Served warm with a different version of tzaziki which was made with extra garlic and red wine vinegar. Really tasty and full of goodness.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?