In a large saute pan grill green peppers, cubed potatoes and mushrooms with a little butter and canola oil. Add some thyme and crushed chili pepper flakes. 

In a blender add 1 cup of Greek yoghurt along with 1/2 tsp fresh ginger, 1 ripe roma or two cherry tomatoes, a bunch of fresh cilantro and lemon juice, salt and pepper and one Serrano pepper. Blend till smooth. Serve with sourdough toast.