Panzanella soup

Ingredients

• ½ tablespoon olive oil
• 1 red onion, finely chopped
• 2 cloves garlic, finely diced
• 2 red peppers, deseeded and roughly chopped
• 1 cucumber, peeled, deseeded and roughly chopped
• 1 x 400g can chopped tomatoes
• 600ml reduced-salt vegetable stock, made with 1 stock cube
• Large handful fresh basil, roughly chopped
• 2 slices wholemeal bread, toasted
• Small handful black olives, to serve (optional)