Spicy pepper & tomato soup with cucumber yogurt

3 of 5-a-day 30-60 minutes 4 servings 400 kcal or less budget meals consomme family supper fibre fresh ideas gazpacho gazpatcho healthy mains make ahead make it tonight summer summertime vitamin c

N/A

Source

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/1½-1&#190pts 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.