Tomato Soup with Potato Chips

Finely chop the onion. Heat the olive oil in a pot and sauté the chopped onion. Add the tomato paste and stir through. Cut the peeled tomatoes a few times and add them. Pour in the soup. Bring everything to a boil, season with salt, pepper, the crushed garlic, Tabasco and Worcestershire sauce and pass through a sieve. Meanwhile, finely slice the potato (or slice with a cucumber slicer), place briefly in lukewarm water and then drain well on a towel. Heat oil in a pan, place potato slices and deep fry in hot fat until golden brown. Lift out and drain on paper towels. Pour the soup into hot cups and serve with the crispy chips.

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