José Antonio’s Tomato Soup

• 500 g (1 lb) ripe tomatoes
• 1 large green pepper

Thinly slice the vegetables, and cook them in the olive oil in a large sauté pan over a gentle heat until they are tender. Transfer to a saucepan. Add the water and the bread, broken into chunks. Mix well, cover, and cook for 5 to 10 minutes until tomato and bread are amalgamated. Season with salt, and stir in some shredded mint leaves before serving. You can also divide the mixture between 4 o