red hot tomato

traditional tomato soup with a bit of a kick

Ingredients

• RYVITA^® Pumpkin Seeds & Oats Crispbread
• 2 tins of tomatoes
• 1 red pepper
• 1red chilli
• 1 onion
• sprinkle of basil
• 1 bay leaf
• few drops of olive oil
• pint and a half of vegetagble stock
• salt and pepper
• optional - fresh cream or creme frais.

Method

1.de-seed the pepper and chilli and dice. 2. dice the onion 3. put a few drops of olive oil into a large pan and heat, then add the onion and red peppers. Stir continuously until the onion is soft. At this point you decide just how HOT you want your soup, by adding as much or as little of the chilli as you think necessary. 4. tip in the tinned tomatoes, the stock,the salt and pepper, the bayleaf and the basil. 5. Bring to the boil, then lower the heat, and simmer the mixture for 20 mins. 5. take off the heat. remove the bay leaf, then blend until smooth. 6. serve with crunchy Ryvita - my favorite is the pumpkin seed and oat. 7. to make it extra special, serve with a swirl of fresh cream, or creme frais.