Oliaigua amb Tomatics

Olive oil soup with tomatoes. (Serves 4)

• 2 onions coarsely chopped.
• 1 green pepper, seeded, chopped coarsely.
• 4 tomatoes, peeled, seeded, coarsely chopped.
• 2 sprigs parsley finely chopped.
• 3 cloves garlic finely chopped.
• 4-6 very thin slices baguette, toasted lightly.

In a large pan, with about 1 cm olive oil saute the onions, garlic and green pepper over a low heat for about 15 mins.

Add tomatoes, parsley and 500ml water and salt to taste.

Simmer for a further 15 mins, then increase the heat and cook until almost ready to boil (do not allow to boil.

Put 1 piece of bread in each soup dish and ladle hot soup over the top.