⚡2 tsp extra virgin olive oil
⚡1/2 clove garlic, diced
⚡2 tomato, roughly chopped
⚡1/4 red capsicum, chopped
⚡2 cups liquid vegetable stock, salt reduced
⚡2 tsp tomato paste
⚡2 slices wholegrain or gluten-free bread of choice
Heat ½ the oil in a saucepan.
Add garlic and cook for one minute.
Add the tomatoes, stock, capsicum and tomato paste and cook for 20 minutes, until tomatoes begin to break down.
Puree with a stick blender or benchtop blender until smooth.
Strain if desired.
Refrigerate for several hours or overnight until chilled.
When ready to serve, preheat a grill to a low heat.
Cut bread into bite sized cubes and place in a bowl.
Drizzle over the remaining oil and toss to combine.
Transfer to a lined baking tray, in a single layer.
Place under the grill and cook for 5 – 7 minutes, turning regularly, until crisp and golden.
Serve chilled soup sprinkled with crispy croutons.
