Spicy pepper & tomato soup with cucumber yogurt
By Good Food
Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper
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Prep:15 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 221
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fat 11g
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saturates 4g
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carbs 22g
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sugars 19g
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fibre 7g
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protein 7g
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salt 0.8g
Ingredients
- 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 tomatoes
- 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
Method
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.
Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.
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.
