Step 1

Place tomatoes, chilli, garlic, sugar, 1 tablespoon oil, 1 cup (250ml) water and some salt and pepper in a saucepan and bring to the boil over medium-high heat. Reduce heat to low, then cover and simmer for 15 minutes or until the tomatoes break down slightly.

Step 2

Meanwhile, place the bread in a bowl and drizzle with the vinegar. Set aside for 10 minutes to soften.

Step 3

Add the bread mixture and basil to the soup and stir well to combine. Cover and simmer over low heat for a further 5 minutes or until the soup thickens.

Step 4

Using a stick blender, blend the soup until smooth. (Alternatively, cool slightly, puree in ba puree in batches in a blender, then reheat over medium heat.)

Step 5

Serve hot, drizzled with remaining oil and garnished with small basil leaves.