Romesco soup with caper toasts

Slice 50g baguette into 4 thin slices and set aside. Soak the remaining 70g bread in a bowl of cold water for 20-40 minutes. Meanwhile, if you are using fresh red peppers, preheat the grill to high and coat the whole peppers with 1tsp olive oil. Grill, turning every 5 minutes, for 12-15 minutes, until blistered and blackened. Put n a bowl, cover and set aside for 10 minutes. Once cool enough to handle, peel them and slice thickly, discarding the cores and seeds, but keeping any juices.

Put 1 tbsp oil in a large saucepan over a medium heat and add the onion. Cook for about 8 minutes, stirring often, until softened. Peel and chop 1½ garlic cloves and add to the pan with the chilli and paprika. Stir fry for 1 minute, then add the peeled peppers and their juices (or the sliced jarred peppers, if using), the tomatoes, vegetable stock and 100ml water. Bring up to the boil, then reduce the heat, cover and simmer for 15 minutes.

Squeeze the water out of the soaked bread and put in a blender with the red wine vinegar. Ladle in the soup and blend until completely smooth; season. Reheat for serving hot, or cool for serving chilled.

Meanwhile, finely chop the remaining ½ garlic clove with the capers and parsley leaves. Transfer to a bowl, add the remaining 2 tsp olive oil and season with black pepper. Toast the reserved, sliced bread and spread thickly with the caper mixture. Divide the soup between serving bowls and float a caper toast on each. Grind over some black pepper and drizzle over a little extra oil, if liked.