Ingredients for 4:
- 250 grams of ripe tomatoes
- 1 green pepper
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 200 grams of stale bread
- 1 sprig of mint
- 1 splash of olive oil
- 1 handful of salt
- 1 liter of water
Preparation:
1. Wash the red and green bell peppers. Cut it into strips or chunks. Then, peel the onion and cut it into julienne strips. Also peel a couple of garlic cloves.
2. Peel the tomatoes and remove the central part. Next, cut it into pieces.
3. Place a casserole with a little oil and add the vegetables, except the garlic and tomato. Let the vegetables cook over medium heat until they are soft.
4. When the vegetables are ready, add the chopped garlic and the tomato, also add a little salt and leave until the tomato is cooked and the water has evaporated.
5. Cover all the vegetables with water and cook for about 15 minutes. If you notice that it dries up, add more water. All the tender vegetables must remain to prepare the Andalusian tomato soup.
6. The soup should be thick and when it’s ready, add the slices of bread on top or you can stir and mix everything. Finally, add some mint leaves (optional)