Tomato soup with mint

This soup is typical of the village of Alora (Malaga). I'm not very fond of putting cream or chicken stock in soups, so to me the special flavour of the mint makes this recipe very good.

TOMATO SOUP WITH MINT (for 2)

½ red pepper (or green, but red gives better color)

3 ripe tomatoes

½ onion

2 cloves of garlic

Virgin olive oil

A good branch of fresh mint

Salt

Day-old bread

In a saucepan fry the onion, garlic and pepper with a good splash of olive oil. When they have softened, add the peeled and chopped tomatoes. Fry for 10-15 minutes, stirring every now and then to prevent sticking. When the sauce is done, add water and liquidise with a blender. Incorporate the mint and let it cook for about 5 minutes. Add salt to taste. If tomatoes are very acidic you can also add some sugar.

At serving time, place thin slices of bread on plates and serve the soup over them. It can also be accompanied with diced fries.