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Tomato and Red Pepper Soup

Serves: 4


450g/1lb red tomatoes

1 Red pepper

1 Tablespoon Olive Oil

1 small Onion that is finely chopped

1 Potato, peeled and diced

1 Garlic Clove crushed

1 Tablespoon Tomato puree

275ml/½pt Vegetable stock

225g/8oz Greek Yogurt

15g/1/2oz  Fresh Basil, not too finely chopped

½ Cucumbers

Basil to garnish


  1. De-seed the pepper and chop it roughly.
  2. Skin and de-seed the Tomatoes.
  3. Heat the oil in a pan and fry the onion and garlic over medium heat until soft.
  4. Add the tomatoes, pepper, potato, tomato puree, stock and half of the basil.
  5. Cover and simmer gently for about 15 minutes, or until the potatoes has softened.
  6. Leave to cool.
  7. When cool, puree the vegetable mixture with 100g/4oz of the yogurt in a food processor or blender. (A hand held blender works fine)
  8. Pour into a serving dish and chill, if you are going to serve it cold, or bring back to a simmer for a hot soup.
  9. Cut the cucumber in half, lengthways and scoop out the seeds.
  10. Puree the flesh in a food processor and blender, together with the remaining yogurt and basil leaves.
  11. When the soup is ready to be served, stir in the yogurt mixture.
  12. Garnish with basil.

Tip: How to peel a tomato: Bring water to a boil in a pot large enough that you can submerge a whole tomato in. Using a fork, submerge tomato in boil water for 5-10 seconds. Allow tomatoes to cool on counter top. Remove skin with knife or vegetable peeler. These should slide right off!

Photo: R Duns


About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

2 responses »

  1. oh this looks good for our cold weather – I am making it tomorrow! thanks!


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