Tomato bisque with milk foam

Roughly chop an onion and a bell pepper; smash and peel the garlic. Cook them in hot olive oil.

Roughly cut up three big tomatoes.

Once the onion mixture has a head start, stir in adobo seasoning and cook it a minute, before it burns; add the tomatoes.

Add stock, water or wine, bring to a simmer, cover and cook an hour or two until everything is soft.

Puree, pass through a food mill, or grind the solids through a sieve until only skins and fibres remain.

Taste and add extra salt, since the milk foam is not seasoned.

Float islands of milk foam on the soup, or blend the foam in to lighten it.