Greek tomato soup with crispy bread

Ingredients for 2 servings:

• 500 g ripe tomatoes
• 1 small onion, finely chopped
• 2 garlic cloves, chopped
• 1 green chili pepper, cut into rings
• 250 ml vegetable stock
• 2 tbsp Minos extra virgin olive oil for frying
• Salt and pepper to taste
• 1 handful of fresh parsley, chopped
• 1 spring onion, cut into fine rings
• 4 slices wholemeal bread, toasted
  
  

Preparation:

Difficulty level: easy

Preparation time: 20 minutes

1. Cut the tomatoes crosswise, blanch them briefly in boiling water, rinse them and peel off the skin. Then roughly chop the tomatoes.
2. Heat the Minos extra virgin olive oil in a pan for frying and sauté the chopped onion and garlic until translucent.
3. Add the chopped tomatoes and chili pepper and sauté briefly. Then pour in the vegetable stock and let the soup simmer over medium heat for about 10 minutes.
4. Season with salt and pepper and puree roughly with a hand blender so that the soup retains some structure.
5. Serve the soup in two bowls and garnish with chopped parsley and spring onions.
6. Serve with toasted wholemeal bread and enjoy.