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!

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