STEP 1

Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and cut the tomatoes into large chunks.

STEP 2

Heat a large fry pan with a medium heat and add in the olive oil.

STEP 3

Meanwhile, cut the baguette into ten 1/2 inch thick (1.25 cm) slices.

STEP 4

Add the slices of baguette into the pan with the hot olive oil, all in a single layer, fry for 2 minutes per side or until golden fried all around, then remove from the pan and transfer over a wire rack.

STEP 5

Using the same pan with the same heat, add in the chopped vegetables (except for the tomatoes), mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the chopped tomatoes and season with sea salt & black pepper, raise to a medium-high heat, mix together and cook the tomatoes for about 10 minutes, mixing every 1 to 2 minutes to help break up the tomatoes.

STEP 6

After cooking the tomatoes for 10 minutes and you've ended up with a chunky tomato texture, add the slices of fried baguette back into the pan, all in a single layer, the vegetable broth and the sprig of fresh mint, give it one final mix and simmer for 10 minutes.

STEP 7

Transfer the soup into shallow bowls and garnish with fresh mint, serve at once, enjoy!

Notes: When cooking the tomatoes, make sure to mix them every 1 to 2 minutes. This will help to break them apart. You can even push down on them if you need to. This soup will hold for up to 5 days in the fridge and freezes well too.

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.