Pepper And Tomato Soup

2 teaspoons polyunsaturated vegetable oil
1 medium onion, peeled and finely chopped
2 medium green peppers, cored, deseeded and
chopped
I clove garlic, peeled and crushed
450 g/1 lb tomatoes, skinned and chopped
1 tablespoon tomato purée
750 ml/13/4 pints vegetable stock
1 teaspoon dried basil
salt
freshly ground black pepper
Garnish:
2 tablespoons plain low-fist yogurt
fresh basil leaves

Heat the oil in a pan and sauté the onion until soft. Add the pepper and cook for 2 minutes. Stir in the garlic, tomatoes, tomato purée, stock, basil, salt and pepper.

Bring to the boil, cover and simmer for 30 minutes. Allow to cool slightly. Place in a blender or food processor and work to a puree.

Before serving, reheat and adjust the seasoning. Pour into warmed bowls and garnish with yogurt and fresh basil leaves.

SERVES 4