1. Put the tomatoes into a pan with the garlic, basil, stock, orange juice, anchovy fillets and salt and pepper to taste.
2. Bring to the boil and simmer for 3-4 minutes.
3. Cool slightly and then liquidize until smooth. Chill for at least 4 hours.
4. To make the Pesto croutes, spread each slice of whole meal bread with a thin layer of Pesto sauce-place under a preheated grill until a light golden brown. Cut into fingers.
5. Ladle the soup into bowls and serve with the Pesto croutes.