Creamy Pepper Soup with Toasted Bread
- For the soup
red Bell peppers
- 2 tablespoons
- 1 tablespoon
- 200 grams
Tomatoes (peeled and cooked)
- 600 milliliters
Rinse the peppers, cut in half, remove the seed and finely dice. Peel the onion and garlic and chop finely. Cook in olive oil with tomato paste and paprika for 5 minutes. Add the tomatoes and broth. Bring to a boil. Season with salt and pepper, cover and let simmer over low heat for about 20 minutes.
Pass through a sieve and season with salt and pepper.
For the toasted bread, rinse the tuna, pat dry and cut into very small cubes. Drain the olives and capers and finely chop. Add to tuna mix and season with salt, pepper and a dash of lemon.
Cut the slice of bread into pieces about 2.5 cm wide (approximately 1 inch) and quickly toast until golden brown. Remove, let cool slightly and top with tuna mixture. Garnish with arugula and serve with soup.