Put the bread cubes in a shallow bowl. Mix 250 ml of cold water, sherry vinegar and olive oil together and pour over the dumpling bread. Mix well and let steep for 30 minutes. Stirring occasionally.
Quarter and core the peppers and flatten them with your hand. Place skin side up on a baking sheet lined with aluminum foil and roast under the grill until the skin turns black and blisters. Then put the grilled peppers while they are still hot in a freezer bag, close it tightly and let the peppers cool down. This makes them very easy to skin.
Cut out the stem end of the tomatoes in a wedge shape and roughly dice the tomatoes, peel the peppers and also roughly dice. Finely dice the shallots and chop the garlic. Blanch both in boiling water for 20 seconds, pour into a sieve, quench and drain very well.
Puree the dumpling bread with the soaking liquid, tomatoes, paprika, shallots, basil, garlic, maple syrup and 200 ml water in a blender very finely. Season to taste with salt, pepper, cayenne pepper and Vegeta Natural and add olive oil, sherry vinegar and water to your own taste until a creamy (not too thin!) Consistency is achieved. Then put the soup in the fridge for at least 1 hour.
Boil the eggs hard for 10 minutes, quench, peel and roughly dice. Roast the almonds in a pan until golden brown. Cut the chorizo into slices. Pluck the coriander leaves.
Before serving, stir the soup again briefly and season to taste. Serve with egg, coriander, chorizo and flaked almonds. Fresh baguette goes well with it.
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