Yellow Tomato and Pepper Soup
They serve chilled soup all over Europe to keep cool when temperatures are soaring, and with this Yellow Tomato and Pepper Soup recipe, you can too!
Servings 4 -6
Calories 89kcal
Equipment
Ingredients
- 1¼ lbs 550g yellow tomatoes, roughly chopped
- 2 large cloves garlic peeled
- 1 large yellow pepper seeded and roughly chopped
- 2 cup whole kernel corn fresh or frozen
- 1 Tbsp honey
- 1 tsp fresh ginger finely minced
- ½ tsp smoked paprika
- Sea salt and black pepper to taste
- ⅔ cup Greek yogurt + extra for garnish
- 2 Tbsp fresh chives finely chopped
Instructions
- Working in batches, if necessary, add the tomatoes, garlic, yellow pepper, and corn to a high-powered blender. Blend on high speed for 1-2 minutes until smooth.
- Transfer the blended vegetables to a large saucepan set over medium heat. Stir in the honey, ginger, and smoked paprika. Season with salt and black pepper, to taste, and cook, stirring frequently, until heated through.
- Remove from the heat and cool completely before stirring in the Greek yogurt. Transfer to an airtight container to chill, preferably overnight.
- Remove soup from refrigerator and transfer to individual serving bowls. Garnish each bowl with a dollop of Greek yogurt and fresh chives before serving. Enjoy!
Notes
- For best results, prepare this soup one or two days in advance. While most tomato-based recipes taste better the next day, this soup needs the extra time for the flavors to mature and develop completely.
Nutrition
Serving: 1 | Calories: 89kcal | Carbohydrates: 18g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 61mg | Fiber: 2g | Sugar: 7g