Made a similar soup tonight based on a recipe in the April edition of Gourmet Traveller magazine. Sauté onion and a clove of garlic, add 1/2 cup white wine and a pinch of saffron and cook 100c for 2 mins sp 1 then ad 1 litre chicken stock, 400g tin of crushed tomatoes (or fresh equivalent I suppose) and 450g of roasted red pepper (I bought a jar of these) and 3 sprigs of thyme. Cook for 15 mins 100 degrees sp 1 then add 1 tbs of red wine/sherry vinegar and 50g of day-old bread (no crusts). Cook 2 mins 100 c sp 1 and allow to cool a bit then purée speed 10 for 60 secs - careful if it is hot protect your hands near the lid. This is a lovely soup but not thick. I made it for work lunches this week and will take a slice of bread to toast and have on the side. I think next time I'll add smoked paprika or a pinch of cayenne. Tastes lovely, a nice summer soup
