Emergency Landing Soup with Escort Stick

Ingredients

• 2 red bell peppers
• 1 red onion
• 2 cloves garlic
• 1 red chili pepper
• 800 g ripe tomatoes
• 1 tbsp tomato paste
• 1 liter vegetable stock
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 4 tbsp olive oil
• 1 ciabatta or long baguette
• 1 green chili pepper (long and thin)
• Salt and pepper to taste

Method

1. Preheat the oven to 200°C.
2. Halve the bell peppers, remove seeds, and cut into large pieces.
3. Cut the onion into wedges and peel the garlic.
4. Place bell pepper, onion, and garlic on a baking tray, drizzle with 2 tbsp olive oil, and roast for 20 minutes.
5. Quarter the tomatoes.
6. Heat 2 tbsp olive oil in a soup pot, briefly fry the red chili pepper (sliced into rings).
7. Add the roasted vegetables, tomatoes, tomato paste, red wine vinegar, and sugar.
8. Pour in the stock and bring to a boil. Simmer for 20 minutes.
9. Blend the soup until smooth, season with salt and pepper.
10. Cut the ciabatta or baguette into four long diagonal pieces.
11. Slice the green chili into four long strips.
12. Pour the soup into bowls. Place a piece of bread diagonally in each bowl as a plane. Lay a strip of green chili next to it as an escort jet.

Serving notes

• Serve immediately so the bread stays crisp.
• Drizzle extra olive oil over the soup for shine.
• For extra tension: add more chili when serving.