Dinner Recipe Panzanella soup

Dinner Recipe Panzanella soup

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

Instructions:

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.