Red pepper and garlic soup

In a heavy saucepan, sweat the onion in the olive oil until soft.

Add the garlic and paprika and, over a lowish heat, cook for 10 minutes, taking care not to burn the garlic.

Add the thyme, chopped peppers, tomatoes and water.

Season well and then bring to a simmer and cook for 10-20 minutes until all those flavours have thoroughly mingled and are well acquainted with one another.

Then blitz in a blender before adding the breadcrumbs or bread. If you like, you can add a few extra fresh tomatoes at this point before blitzing further.

Meanwhile, grill the jamon till crisp. Pour the soup into bowls and garnish each bowl with the shards of jamon, some thyme and a good drizzle of your best olive oil.