Bread and Tomato Soup
| Preparation: | 0 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 0 min |
servings
Recipe ingredients
Preparation
Bring a pot of water to a boil and plunge the tomatoes into the boiling water for 15 seconds. Transfer them to a bowl of cold water, then peel them, halve them, remove the seeds and chop coarsely. Set aside.
In a saucepan, soften the onion and garlic in the oil over medium heat. Add the chopped tomatoes, tomato paste and stock. Season to taste. Bring to a boil and simmer, covered, for 15 minutes.
Add the bread and parsley 2 minutes before the end of the cooking time. If the soup is too thick, add a little water.
To serve, ladle the soup into heated bowls, sprinkle with the Fetos cheese and garnish with basil. At the last minute, drizzle with extra-virgin olive oil.
Suggestion
This recipe illustrates how important bread has always been in the Italian diet; given how much work it took to make the bread, not a single crumb was ever wasted. This remarkable soup is particularly delicious when made with sun-ripened tomatoes picked at their peak in mid-summer.
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