Tomato and Piquillo Pepper Soup with Yoghurt and Croutons

THIS soup is wonderful served both hot and cold. In winter, use canned tomatoes; in summer, fresh ones.

Piquillo peppers are bought in cans — they’re lightly smoked over wood in order to get their skins off. If you can’t find them, then just use the best quality roast peppers.

Serves 4

1 large red onion, peeled and finely sliced

3 tbsp extra virgin olive oil

3 cloves of garlic, peeled and sliced

1 scant tbsp fresh thyme leaves

½ tsp cumin seeds 1 tsp mustard seeds

3 tbsp sherry vinegar (or use a good red wine vinegar)

600g (1¼lb) tinned peeled tomatoes

250g (9oz) piquillo peppers

2 slices of one-day-old bread

4 tbsp runny yoghurt

Preheat the oven to 170C/325F/gas mark 3.

Sauté the onion in two tablespoons of the olive oil until it wilts, then add the garlic, thyme and seeds and continue to cook until caramelised.

Add the sherry vinegar and cook until it has evaporated. Then add the tomatoes and peppers and one cup of water and bring to a boil. Turn to a simmer, stirring occasionally to stop it sticking on the bottom, and cook for 10 minutes. Leave it to cool a little, then puree in a blender till very fine and pass through a sieve if you’re not keen on the texture.

Meanwhile, cut the bread into small cubes and toss with the remaining oil and a little salt and bake until golden — about 10-15 minutes.

To serve: ladle the soup (either gently reheated or very chilled) into bowls, then drizzle on the yoghurt and sprinkle on the croutons.