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  2. Recipes
  3. Mexican spiced red pepper & tomato soup with avocado and coriander yoghurt

Mexican spiced red pepper & tomato soup with avocado and coriander yoghurt

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

1 clove garlic, peeled
1 as needed onion, finely chopped
1 as needed red chilli, deseeded & finely chopped
1 tsp salt
1.5 litres vegetable stock
2 as needed avocado, halved, stoned and peeled
2 as needed red peppers, deseeded & finely chopped
2 Tbsp Mexican spice mix
360 grams plain low fat yoghurt
400 grams tomatoes, blanched, skinned, deseeded & chopped
60 ml olive oil
 bunch coriander leaves, chopped
1 juice of lemon
1 juice of lime
 to taste seasoning


Instructions

STEP 1/5

For the soup, heat the olive oil in a large saucepan. Sweat the onions, red peppers, red chilli and the Mexican spice mixture over a gentle heat for 2-3 minutes.

STEP 2/5

Add the tomatoes and cook for a further 10 minutes.

STEP 3/5

Add the vegetable stock and simmer for 6-8 minutes.

STEP 4/5

Carefully pour the mixture into Braun’s food processor and blend to a creamy soup. Pass the soup through a fine sieve and season to taste.

STEP 5/5

For the avocado and coriander yoghurt, put all the ingredients into Braun’s food processor and blend until all the ingredients are combined.


Serve the red pepper & tomato soup with avocado-coriander yoghurt and sprinkle with Mexican spices.
This recipe was prepared using Braun’s food processor. This food processor is included in the following collections:
  1. Back to homepage
  2. Recipes
  3. Mexican spiced red pepper & tomato soup with avocado and coriander yoghurt

Mexican spiced red pepper & tomato soup with avocado and coriander yoghurt

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


1 clove garlic, peeled
1 as needed onion, finely chopped
1 as needed red chilli, deseeded & finely chopped
1 tsp salt
1.5 litres vegetable stock
2 as needed avocado, halved, stoned and peeled
2 as needed red peppers, deseeded & finely chopped
2 Tbsp Mexican spice mix
360 grams plain low fat yoghurt
400 grams tomatoes, blanched, skinned, deseeded & chopped
60 ml olive oil
 bunch coriander leaves, chopped
1 juice of lemon
1 juice of lime
 to taste seasoning

Instructions

STEP 1/5

For the soup, heat the olive oil in a large saucepan. Sweat the onions, red peppers, red chilli and the Mexican spice mixture over a gentle heat for 2-3 minutes.

STEP 2/5

Add the tomatoes and cook for a further 10 minutes.

STEP 3/5

Add the vegetable stock and simmer for 6-8 minutes.

STEP 4/5

Carefully pour the mixture into Braun’s food processor and blend to a creamy soup. Pass the soup through a fine sieve and season to taste.

STEP 5/5

For the avocado and coriander yoghurt, put all the ingredients into Braun’s food processor and blend until all the ingredients are combined.

Notes

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