Red pepper soup with cheese crouton
Heat the oil and fry the shallots, 2/3 of the red pepper and the tomatoes for 4-5 minutes.
Pour in the stock, bring to the boil and cook gently for 8-10 minutes.
Heat the oven grill. Sprinkle the bread with the cheese and place under the grill until the cheese has melted.
Purée the soup and scoop the spring onions and the rest of the red pepper.
Serve the soup with the cheese crouton.
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