Ingredients
200g/7oz garden peas
300ml/½ pint chicken stock
½ red pepper
100ml/3½fl oz red wine vinegar
25g/1oz caster sugar
50g/1¾oz Greek yoghurt
30g/1oz fresh mint, chopped

Method
1. Place the peas and chicken stock in medium pan. Bring to the boil and then simmer for 2 minutes.
2. Place the red pepper, red wine vinegar and sugar in a food processor. Blitz until puréed.
3. Transfer the pepper purée to a small pan. Heat to reduce.
4. Add the yoghurt to the soup. Stir well and then simmer for 2 minutes.
5. Add the mint to the soup and then remove the soup from the heat. If desired, transfer soup to a food processor and blitz until smooth.
6. Ladle soup into bowls.
7. Remove pepper reduction from heat. Drizzle over the soup and serve.