Tomato Soup With Figs Recipe

Ingredients

• 1 medium onion, chopped
• 1 large red pepper
• 2 large green peppers
• 4 cloves of garlic, chopped
• 3 tbsp olive oil
• 2¼ lb (1 kg) tomatoes, peeled
• 2 bay leaves
• 3 tbsp cumin
• salt & pepper, to taste
• 1 tsp sugar (optional)
• 8 slices of day-old bread
• figs, to serve (or grapes if figs are not in season)

1. Blanch the tomatoes and skin them. Then finely chop all the vegetables.
2. Fry the onions and three of the chopped garlic cloves in the olive oil slowly over a low heat in a large saucepan. When they begin to brown, add the red and green peppers and cook until softened.
3. Add the peeled tomatoes and the bay leaves, and cook until all the juice has been released from the tomatoes.
4. Chop the remaining clove of garlic and add to the soup with the cumin.
5. Season to taste; if it’s a touch acidic, add some sugar. Remove the bay leaves.
6. Arrange the slices of bread on the bottom of an earthenware dish, then pour over the piping hot soup and serve, accompanied by figs (or grapes, depending on the season).