Best Spicy Red Pepper Tomato Soup With Greek Yogurt Recipes

SPICY PEPPER & TOMATO SOUP WITH CUCUMBER YOGURT

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.

HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP

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.

CHILLED ROASTED RED PEPPER SOUP WITH GREEK YOGURT

Steps:

• Put the roasted peppers with their juice, the diced tomatoes with their juice, the yogurt, ¼ cup basil leaves, salt and pepper in a large bowl.
• Finely chop the garlic clove and stir it in.
• Put one-third of the roasted pepper mixture into a blender with one-third of the ice cubes. Puree until smooth. Transfer to an empty bowl.
• Puree another third of the roasted peppers with another third of the ice and transfer to the already-pureed mixture. Finish with the final third of roasted peppers and ice. Stir it all together.
• Serve immediately by ladling into bowls and top with extra basil leaves for garnish. Or cover and refrigerate for up to 2 days.

QUICK ROASTED TOMATO SOUP

Steps:

• For yogurt:
• In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
• Run everything through a food mill on a medium dye over a medium pot.
• If too thick, thin with water. Add milk right before service.
• Croutons:
• Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
• Yogurt:
• Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
• Garnish the soup with croutons and yogurt.

SPICY RED PEPPER TOMATO SOUP WITH GREEK YOGURT

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.