(Free on Both Days)

500g ripe plum or vine tomatoes

1 green pepper

1 small cucumber, peeled

3 spring onions, chopped

1 small red chilli, deseeded and Finely chopped

2 garlic cloves, peeled & crushed

3 tbsp red wine vinegar

100g very low fat natural yogurt

200ml cold water

Salt & freshly ground black pepper

For the garnish-

Finely diced tomato, cucumber and red onion

Finely chopped coriander or parsley leaves

Very low fat natural yogurt

Immerse the tomatoes in a bowl of boiling water for 30 seconds, then remove and peel away the skins.  Halve, core and deseed the green pepper. 

Roughly chop the tomatoes, cucumber and green pepper and place in a food processor with the spring onions, chilli, garlic wine vinegar, yogurt and water.  Blend until smooth.

Pour the blended soup into a large bowl and season with salt and pepper to taste.  Cover and chill for several hours.

For the garnish, mix the diced vegetables with the herbs and place in small individual serving dished.  Put the yogurt in a separate bowl.