Spicy Red Pepper Tomato Soup With Greek Yogurt Recipes

Steps:

• 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.

Steps:

• Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.

Steps:

• Wash and dry tomato and peppers. Cut in half lengthwise and core.
• Meanwhile wrap the garlic in foil and roast in 400 degree oven for 10 minutes or until soft .
• Toss the tomato and pepper with olive oil, balsamic vinegar, sugar, salt and pepper and grill on high heat 4-5 minutes or until tender.
• Remove garlic from oven and squeeze roasted garlic out of each individual clove.
• Place roasted vegetables and garlic in a food processor and pulse until thick paste consistency.
• Place the mixture in a large pot and dilute with chicken broth over medium heat.
• Reduce a bit until desired consistency. Add olive oil and adjust flavor with salt and pepper if necessary.
• Combine yogurt, lemon zest and hot sauce in a small mixing bowl.
• Divide soup into four separate soup bowls. Add a dollop of yogurt in the center of the soup and garnish basil and chopped scallion.

Steps:

• Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.
• Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
• Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
• Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.