José Antonio’s Tomato Soup


  • 500 g (1 lb) ripe tomatoes
  • 1 large green pepper
  • 1 small onion, peeled
  • 1 garlic clove, peeled
  • 150 mls (¼ pint) extra-virgin olive oil
  • 850 mls ( pints) water
  • about 400 g (14 oz) good-quality bread, such as sourdough
  • salt
  • fresh mint leaves


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 ovenproof bowls, crack an egg into each, and finish cooking in the oven.