SPICY PEPPER & TOMATO SOUP WITH CUCUMBER YOGURT

Spicy pepper & tomato soup with cucumber yogurt image

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

Provided by Good Food team

Time 45m

Number Of Ingredients 11

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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 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

Steps:

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.

Nutrition Facts : Calories 221 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium