Panzanella Soup

FREEZE AHEAD To make ahead and freeze, prepare the soup to the end of step 3 (without making the croûtons). Cool, chill and pack into a freezer bag. Freeze for up to six months. To serve, thaw completely, then reheat gently in a pan. Make the croûtons and complete the recipe.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the onion, garlic, red peppers and cucumber into a large pan with a splash of water.

Step 2

Cook gently until softened - about 10 minutes (add a little water as needed).

Step 3

Meanwhile, heat the oil in a separate large frying pan over a low-medium heat.

Step 4

Add the bread cubes and some salt.

Step 5

Cook, tossing occasionally, until golden.

Step 6

Put to one side.

Step 7

Add the tomatoes, stock, most of the basil and some seasoning to the vegetable pan.

Step 8

Simmer for 5 minutes, then whiz the soup in a blender or food processor and check the seasoning

Step 9

Reheat, if needed, and pour into four warmed bowls.

Step 10

Garnish, if you like, with the olives, capers, oil and remaining basil.

Step 11

Serve with the croûtons.