Spicy pepper & tomato soup with cucumber yogurt recipe | Good Food
Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper, from BBC Good Food.
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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
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