Tomato and pepper soup

Preparation – 15 minutes

Fill a medium saucepan with water and bring to a boil. Remove the cores from the tomatoes and cut an x at the bottom with a sharp knife. Fill a bowl with cold water, adding ice cubes if available.

Submerge the tomatoes in the boiling water for about 20 seconds, then immediately transfer them to the iced water. You can now easily skin them by removing the skin with a small knife. Once skinned, roughly chop the tomatoes.

Remove the seeds from the pepper and cut it into pieces. Peel the onion and garlic cloves and roughly chop them as well.

Finishing the paprika tomato soup – 15 minutes

Heat a dash of olive oil in the same pan you used to skin the tomatoes. Sauté the onion and garlic for a few minutes. Add the red pepper and fry, briefly, then add the tomato pieces.

Set aside a few basil leaves for garnish. Pour in the vegetable stock along with a few sprigs of basil. Bring to the boil and let the soup simmer until the pepper and onion have softened.

Remove the basil sprigs from the soup and purée until the soup is smooth. You can do this with a stick blender or regular blender.

Season the soup with salt and pepper and serve garnished with a little cream and fresh basil leaves. Delicious with olive bread, enjoy!