Best Spicy Pepper Tomato Soup With Cucumber Yogurt Recipes

Spicy Red Pepper Tomato Soup With Greek Yogurt image

Provided by Shannon Cooks

Categories Greek

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs firm ripe tomatoes
2 lbs red bell peppers
6 -8 tablespoons extra virgin olive oil
2 teaspoons sugar
4 tablespoons balsamic vinegar
1 head garlic
2 -4 cups chicken broth
2 tablespoons olive oil (optional)
salt & freshly ground black pepper
1 teaspoon lemon zest
2 teaspoons Tabasco sauce
1 cup Greek yogurt
basil, chiffonade (to garnish)
finely chopped scallion (to garnish)

Steps:

Wash and dry tomato and peppers. Cut in half lengthwise and core.
Meanwhile wrap the garlic in foil and roast in 400 degree oven for 10 minutes or until soft .
Toss the tomato and pepper with olive oil, balsamic vinegar, sugar, salt and pepper and grill on high heat 4-5 minutes or until tender.
Remove garlic from oven and squeeze roasted garlic out of each individual clove.
Place roasted vegetables and garlic in a food processor and pulse until thick paste consistency.
Place the mixture in a large pot and dilute with chicken broth over medium heat.
Reduce a bit until desired consistency. Add olive oil and adjust flavor with salt and pepper if necessary.
Combine yogurt, lemon zest and hot sauce in a small mixing bowl.
Divide soup into four separate soup bowls. Add a dollop of yogurt in the center of the soup and garnish basil and chopped scallion.

Nutrition Facts : Calories 329.1, Fat 22.2, SaturatedFat 3.2, Sodium 415.4, Carbohydrate 30.2, Fiber 7.7, Sugar 18.1, Protein 7.7

Spicy Cucumber Soup with Yogurt by Sy image

Provided by SkipperSy

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3 -4 cups yogurt, rich creamy type (not the non-fat yogurt variety)
1/2 cup sour cream
1 cup water
2 large cucumbers, peeled & seeds scooped out and cup up into small pieces
1 scallion, chopped up finely
1 clove garlic, chopped finely
1 -2 tablespoon lemon juice (If using a tangy type yogurt, eliminate or use 1 tablespoon)

Steps:

Put cucumbers in a bowl or colander and sprinkle with salt and toss; let stand for about 15-30 minutes
Put yogurt, sour cream and about 1 cup water into a bowl and blend till smooth (Like the consistency of buttermilk)
Add cucumber, scallion, garlic, lemon, jalapeno pepper to yogurt mixture. Use a motorized hand blender to chop the cucumber finer and leaving some small chunks; not to fine though. (A Braun hand mixer-chopper works well for blending the yogurt in step #2 and this step #3
Put into refrigerator to chill
Serve cold and topped with any combo of fresh dill, mint leaves, chivesà Mrs. Dash spices and/or salt to taste.