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
Place the tomatoes, capsicum, cucumber, onion, garlic, vinegar, olive oil and tomato juice in a blender, and process to combine.
Add enough water to make a thickish soup consistency, then season with salt and pepper. Refrigerate until ready to serve. Toss together the olives, capers, basil leaves and croutons, and serve on top of the soup.

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