Spicy pepper & tomato soup with cucumber yogurt

• olive oil↗2 tbsp

  plus extra to serve

• onions↗2

  finely sliced

• carrot↗1

  finely chopped

• red peppers↗3

  roughly chopped

• garlic cloves↗3

  sliced

• red chilli↗1

  sliced

• can chopped tomato400g г
• 850ml-1 litre/1½-1¾pts vegetable stock мл

  or bouillon

• Greek-style yogurt↗4 tbsp ст. л.
• ½ cucumber

  halved, deseeded, coarsely grated and squeezed of excess water

• a few mint

  leaves, chopped

Step-by-step instructions

1. 1

   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.

2. 2

   Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.

3. 3

   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.