A tomato-based Spanish soup - best served chilled with fresh basil leaves.
2 Knorr Vegetable stock cubes made up to 750ml of liquid 1 large garlic clove3 tablespoons of olive oil 1 small hot red chilli 2 slices of bread 750g of fresh ripe or tinned plum tomatoes 1 tablespoon of tomato purée1 red pepper, seeds removed and roughly diced 2 tablespoons of red wine vinegar 2 – 3 teaspoons sugar ½ teaspoons of paprika 3 tablespoons of crème fraîche A handful of fresh basil leaves Salt and freshly ground pepper
In a blender or processor purée the garlic, oil, chilli and a little salt.
Moisten the bread in a little water and squeeze out until almost dry. Add to the garlic mixture together with the tomatoes, tomato purée, red pepper, vinegar, sugar and paprika. Process in short bursts, pouring in the stock from time to time, until smooth.
At the last minute add the crème fraîche, blending it in well and season to your taste.
Serve chilled with the torn fresh basil leaves.
NB: This soup can be heated if preferred.