Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 orange (s), grated peel, untreated
• 120 ml orange juice, fresher
• 4 tablespoon olive oil
• 2 tablespoon tomato paste
• 2 teaspoons sugar
• 2 cans tomato (s), peeled, 850 g each
• 1 teaspoon salt
• 250 ml vegetable stock
• some salt and pepper
• sugar
• 200 g ciabatta
• 8 teaspoon pesto, basil

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Instructions

1. Peel the onion and garlic clove and chop both finely. Score, core and finely chop the chilli pepper. Sauté the onions, garlic and chilli in 2 tablespoons of hot olive oil. Briefly sauté the tomato paste and sugar. Add the orange juice and zest and reduce a little. Add the peeled tomatoes, salt and vegetable stock, bring to the boil, cover and simmer over a medium heat for 20 minutes.
2. Cut the ciabatta lengthways into thin slices and place on a baking sheet. Roast under the hot grill on the second rack from above for 2-3 minutes until golden brown.
3. Spread the basil pesto on the bread strips.
4. Puree the soup finely. Season to taste with salt, sugar and pepper and serve drizzled with 2 tablespoons of olive oil. Serve with pesto bread.