Steps

1. Reserve 2 tbsp of the Greek yogurt in a small bowl and stir in finely chopped mint (or parsley) and a pinch of salt — set aside for the toast topping.
2. In a medium pot warm 1 tsp olive oil over low heat, add the drained roasted peppers and cook just 1–2 minutes to take off the jar chill (optional) — you can skip this if you prefer fully raw cold soup.
3. Add the warmed (or straight from jar) peppers to a tall jar/pitcher with the drained cannellini beans, 100 g Greek yogurt (reserve the 2 tbsp as above), lemon zest, 1 tbsp lemon juice, smoked paprika, 1 tbsp olive oil and a good pinch of salt and black pepper.
4. Use the immersion blender to blitz until very smooth. If too thick, add 1–2 tbsp cold water at a time to reach a silky, pourable consistency. Taste and adjust salt, lemon or paprika.
5. Chill quickly: place the soup container in an ice water bath for 3–5 minutes or pop in the fridge for 10 minutes — it should be refreshingly cool but not frozen (still under 15 minutes total prep).
6. Meanwhile, heat a small pan over medium-high heat with a drizzle of olive oil. Toast the bread slices 1–2 minutes per side until golden and crisp. Rub one side lightly with lemon zest for brightness.
7. Spread the minted yogurt onto the warm toasts, sprinkle a tiny pinch of smoked paprika and torn mint leaves, and cut into strips for dipping.
8. Serve: pour the chilled red pepper & bean soup into a shallow bowl, add a swirl of the remaining 20 g Greek yogurt, drizzle a little olive oil and crack black pepper. Plate the minted-yogurt toasts on the side for dipping.
9. Hostel Hack: If you can’t find jarred roasted peppers, char a red bell pepper directly on the gas burner or in a dry pan (turn often) for 6–8 minutes, then steam in a bowl with a plate to loosen skins — it still fits the 15-minute window if you char just one or buy pre-roasted.