Tomato-orange soup with toasted pesto bread

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 orange(s), grated peel, untreated
• 120 ml orange juice, fresh
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 2 tsp sugar
• 2 can/n tomatoes, peeled, 850 g each
• 1 tsp salt
• 250 ml vegetable stock
• some salt and pepper
• Sugar
• 200g ciabatta
• 8 tsp pesto, basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the onion and garlic clove and chop both finely. Score the chili pepper, remove the seeds, and also finely chop. Sauté the onions, garlic, and chili in 2 tablespoons of hot olive oil. Briefly sauté the tomato paste and sugar. Add the orange juice and zest and reduce slightly. Add the peeled tomatoes, salt, and vegetable stock, bring to a boil, then cover and simmer over medium heat for 20 minutes. Cut the ciabatta lengthwise into thin slices and place on a baking sheet. Toast under the hot oven grill on the second rack from the top for 2-3 minutes until golden brown. Spread the basil pesto on the bread strips. Purée the soup finely. Season with salt, sugar, and pepper and serve drizzled with 2 tablespoons of olive oil. Serve with pesto bread.