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Telegraph

Tomato and chilli pepper soup with oregano

This sits somewhere between a classic tomato soup and a punchy gazpacho, with a nice kick from the chillies. It's great served hot or cold. Ingredients 1 tbsp rapeseed oil 1 large red onion, roughly chopped 2 garlic cloves, chopped 1-2 medium red and/or green chillies, trimmed and roughly chopped, seeds and all 250g ripe tomatoes, or plum or cherry tomatoes, roughly chopped, plus 120g cherry tomatoes left whole ½ tbsp tomato purée 1 litre vegetable stock To garnish 2 tbsp rapeseed or olive oil, plus extra to drizzle 2 slices of sourdough or bloomer, cut into rough 1cm cubes knob of butter 12 cherry tomatoes, halved or chopped handful of oregano or marjoram leaves Method Step Add 1 tbsp rapeseed oil to a large saucepan set over a medium heat and gently cook 1 roughly chopped large red onion, 2 chopped garlic cloves and 1-2 roughly chopped medium red and/or green chillies for 3-4 minutes, stirring occasionally until soft. Step Add 250g roughly chopped ripe tomatoes (or plum or cherry tomatoes), ½ tbsp tomato purée and 1 litre vegetable stock then bring to the boil. Season and simmer gently for about 30 minutes. Step Meanwhile, heat 2 tbsp rapeseed or olive oil for the garnish in a frying pan and cook 2 slices of sourdough or bloomer, cut into rough 1cm cubes, until golden, 3-4 minutes, stirring as they cook. Step Add a knob of butter towards the end, continue frying until it has melted, then transfer the croutons to a plate lined with kitchen paper and season.