Spicy pepper & tomato soup with cucumber yogurt - Good Food Middle East
Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper
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Cooking tools:
- Immersion blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring spoon
- Ladle
- Serving bowl
- Spoon
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
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