Chilled Tomato Soup

⚡2 tsp extra virgin olive oil
⚡1/2 clove garlic, diced
⚡2 tomato, roughly chopped
⚡1/4 red capsicum, chopped
⚡2 cups liquid vegetable stock, salt reduced
⚡2 tsp tomato paste
⚡2 slices wholegrain or gluten-free bread of choice

Heat ½ the oil in a saucepan.

Add garlic and cook for one minute.

Add the tomatoes, stock, capsicum and tomato paste and cook for 20 minutes, until tomatoes begin to break down.

Puree with a stick blender or benchtop blender until smooth.

Strain if desired.

Refrigerate for several hours or overnight until chilled.

When ready to serve, preheat a grill to a low heat.

Cut bread into bite sized cubes and place in a bowl.

Drizzle over the remaining oil and toss to combine.

Transfer to a lined baking tray, in a single layer.

Place under the grill and cook for 5 – 7 minutes, turning regularly, until crisp and golden.

Serve chilled soup sprinkled with crispy croutons.