I still can’t get over how great our Mexican Tomato and Vermicelli soup was, so we decided to make more tomato soup!
This time, it’s a little bit thicker but still oh so good! It’s even better if you scoop massive amounts of the cucumber yogurt in the soup as it balances out the spicy!!
Thanks BBC Good Food
Ingredients: (serves 2 with leftover for 1 the next day)
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
- 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.