Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper.
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
Method:
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. Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.
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.
Source: Good Food