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Panzanella soup

Name: Panzanella soup
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 410g can chopped tomatoes; 1 green capsicum, seeded, chopped; 1/2 telegraph cucumber, peeled, seeded, chopped; 1 small red onion, chopped, plus extra slices to garnish; 1 garlic clove, crushed; 1 tablespoon red wine vinegar; 1 tablespoon extra virgin olive oil; 200ml tomato juice; 6 black olives, pitted, sliced; 1 tablespoon salted capers, rinsed; 2 tablespoons small basil leaves; Toasted croutons, to serve

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15m

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We've taken the ingredients from this classic Italian salad and reinvented them as a hearty soup.

410g can chopped tomatoes
1 green capsicum, seeded, chopped
1/2 telegraph cucumber, peeled, seeded, chopped
1 small red onion, chopped, plus extra slices to garnish
1 garlic clove, crushed
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
200ml tomato juice
6 black olives, pitted, sliced
1 tablespoon salted capers, rinsed
2 tablespoons small basil leaves
Toasted croutons, to serve

Method

1.

Place the tomatoes, capsicum, cucumber, onion, garlic, vinegar, olive oil and tomato juice in a blender, and process to combine.
2.

Add enough water to make a thickish soup consistency, then season with salt and pepper. Refrigerate until ready to serve. Toss together the olives, capers, basil leaves and croutons, and serve on top of the soup.

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