Preparation time 1 hour approx. Difficulty: Easy
Ingredients:
1 kg. very ripe tomatoes (can be canned, in this case 1 large)
300 gr. day-old bread
Some sprigs of fresh mint
2 green peppers
1/2 onion
2 cloves garlic
Soft water or broth
Extra Virgin Olive Oil
Pepper
Salt
Steps to follow:
First we prepare the sauce, chop the garlic for it (you can also put thinly sliced), cut the onion, tomato and pepper into thin strips or sticks.
In a skillet or wide saucepan put a generous splash of olive oil and add the garlic letting it fry golden brown but not burned since the soup would taste. Before this happens we add the onion and pepper and leave to simmer over medium heat for about 8 minutes. We can add salt at this time to facilitate release water.
We spent this time add the chopped tomatoes and let the assignor and lose water for another 15 minutes.
Meanwhile, we cut the bread into medium pieces and wash well spearmint. The bread may be soaked in a little water or broth before adding.
When the rehash is linked migado add the bread and stir for pickup.
If we can put a pan with a splash of olive oil and fry strips of pepper for garnish.
When retrieving the boil add the branches of mint, add salt and add if we want a little pepper, stir, let cook until it returns to thicken, about 2 or 3 minutes and ready.