How to make
Pour the tomatoes into a pot, add the chopped garlic, lime rind, olive oil and sugar. Season with salt and black pepper. Bring the mixture to a boil and lower the heat, cook another 10 min.
Add the heated broth and rice, take the lid off and cook another 15-20 min. or until the rice softens. If the soup is too thick you can add a little water. Lower the heat and keep the soup warm until you've prepared the croutons.
In the meantime, to make the croutons, mix the pesto and olive oil. Add the bread cubes and stir very well.
Arrange them in a tray covered with baking paper and bake 10-15 min. Serve the soup sprinkled with the aromatic croutons.
