Spicy tomato soup

Step 1/4

• 2 clove garlic
• 2 tbsp olive oil

• nonstick pan

Finely chop the garlic and put it in a pan with the olive oil. Simmer for three minutes on a low heat.

Step 2/4

• 16 cherry tomatoes
• ½ red bell pepper

Quarter the tomatoes and roughly chop the pepper and when the garlic is done, add to the pan. Simmer gently for 1 minute

Step 3/4

• 5 tbsp water
• 2 tsp sweet chili sauce
• 2 tsp cornflour
• 2 tsp tomato purée (passata)
• 2 tsp red pesto

Add the water and cornflour, stirring constantly to get a thickened sauce. Then add the pesto, chilli sauce and the tomato purée, stir on a low heat for around 10 minutes.

Step 4/4

• salt
• Black pepper
• sugar, to taste

Finally, add the sugar, salt and pepper to taste to judge acidity and leave for 2 minutes so that the tomatoes and peppers have fully softened. Present with torn basil leaves and some crusty bread.