Tasty Tomato soup with garlic croutons

Cold Spanish tomato soup is no worse than hot. Therefore, in the summer, wait until it cools down. It will be refreshing!

Ingredients

• 1 bulb
• 1 green bell pepper
• 1 large tomato
• 1 chicken bouillon cube (or 1 liter stock)
• 225 g baguette
• 3 garlic cloves
• ground chili pepper to taste
• olive oil
• salt to taste
• Toast:
• 200 g baguette
• hard cheese
• 2 cloves of garlic
• 3 tbsp olive oil
• ground chili pepper optional

Directions

1. Heat olive oil in a frying pan, add chopped onion, garlic and pepper. Simmer for 2-3 minutes.
2. Add chili peppers, tomatoes and simmer until thickened.
3. While stirring, add the diced baguette, salt, and then add a liter of hot water and a bouillon cube (or a liter of chicken broth).
4. Cook for another 15 minutes until the soup is smooth.
5. To make croutons, toast the baguette slices in a toaster, grill, or toast in the oven.
6. Drizzle with olive oil on top, brush with garlic, sprinkle with cheese and bake again for a few minutes until the cheese is melted.
7. At the end, you can sprinkle chili.
8. Serve the soup with garlic croutons. Bon appetit!