Tomato Soup from Extremadura

Fry the garlic, onion and peppers in a good splash of EVOO until the bell pepper is well cooked.

Add the tomato chopped in medium portions, the bay leaf and the cumin and cook over medium-low heat until the tomato is half broken. If you crush it with a spoon, it will easily fall apart.

Once the tomato is cooked, add water, two or three fingers above the ingredients (I put 1 and a half liters), paprika and basil.

When it starts to boil, add the bread cut into pieces a little bigger than a small piece. And let it boil again. When it comes to the boil, turn it off and let it rest. To eat!