Andalusian Tomato Soup
Wash the tomatoes and, with a knife, score them in the shape of a crossat the base. Heat them for 1-2 minutes in boiling water. Remove and peel them. Cut them into small cubes and reserve.
Peel and chop the onion very finely, dice the green pepper, peel the garlic cloves and cut them into slices.
Sauté the onion in a saucepan with a splash of olive oil, add the bay leaf. Cook on low heat. When the onion softens, add the green pepper and garlic. Sauté for a few minutes and add salt and pepper to taste.
Add the tomato and mix well, cook for about 15 minutes and add the bread (you can add more if you want the soup to be thicker). Add the ANETO Onion Broth and cook for 20 minutes over low heat, stirring to reduce. Season with salt and pepper.
Crush and serve with mint leaves and baked breadcrumbs. Enjoy!
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