Spicy Chili Tomato Soup with Bread Skewers

Preheat electric oven to 200 °C. Cut peppers in half, clean, rinse and cut into cubes. Cut bread into thick slices, then into rough cubes with the feta and alternate with peppers on wooden skewers.

Cut chili peppers in half lengthwise, remove seeds, rinse peppers and cut into fine cubes. Peel and crush garlic. Mix half of the garlic with 2 tbsp. olive oil, brush the skewers with it and bake on a baking tray lined with parchment paper for about 10 minutes until crispy (electric and gas oven: 200 °C/level 4, convection oven 180 °C ).

Fry chili peppers and remaining garlic in heated oil and extinguish with strained tomatoes and clear soup, bring to the boil and fold in crème fraîche. Season the soup with paprika powder, pepper, salt and sugar. Serve the chili tomato soup with the bread skewers.

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