Fry the chopped onion with a tablespoon of olive oil until glazed.
Wash and deseed the peppers and dice them into 1cm chunks.
Add to the onion along with a clove of garlic. Simmer the vegetables over a low heat for a while. Pour more water or vegetable stock and cook for another 10 minutes. Then set aside to cool.
Add the yoghurt once the vegetables are simmered and cooled. Blend the soup until creamy and velvety. Season to taste with salt, sugar, pepper and a sprinkling of lemon juice.
Serve cooled. Yummy 🙂