Panzanella soup

  • 410g can chopped tomatoes
  • 1 green capsicum, seeded, chopped
  • 1/2 telegraph cucumber, peeled, seeded and chopped
  • 1 small red onion, chopped, plus extra slices to garnish
  • 1 garlic clove, crushed
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 200ml tomato juice
  • 6 black olives, pitted, sliced
  • 1 tablespoon salted capers, rinsed
  • 2 tablespoons small basil leaves
  • Toasted croutons, to serve
  1. Place the tomatoes, capsicum, cucumber, onion, garlic, vinegar, olive oil and tomato juice in a blender, and process to combine.
  2. Add enough water to make a thick soup consistency, then season with salt and pepper. Refrigerate until ready to serve.
  3. Toss together the olives, capers, basil leaves and croutons, and serve on top of the soup.

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