1 red bell pepper, seeded and sliced into thin strips

1 yellow bell pepper, seeded and sliced into thin strips

1 onion, finely sliced

6 garlic cloves, halved

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) tomato paste

5 cups (1.25 litres) chicken broth

2 cups (280 g) cherry tomatoes, halved

2 cans (6 oz/170 g each) light tuna, drained and cubed

1/2 cup (95 g) oil-packed Kalamata olives, drained, pitted and halved

2 green onions, finely sliced

2 tbsp flat-leaf parsley, chopped

In a large pot, soften the bell peppers, onion and garlic in the oil without browning, about 10 minutes. Add the tomato paste and cook for about 2 minutes. Add the broth, cherry tomatoes, tuna and olives. Bring to a boil. Cover and simmer gently for about 5 minutes.

Add the green onions and parsley. Season with salt and pepper.

Serve the soup with cucumber tea sandwiches.

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