Italy
Pappa al pomodoro — tomato and bread soup
A Tuscan bread soup with tomato, garlic, basil and olive oil.
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Italy
A Tuscan bread soup with tomato, garlic, basil and olive oil.
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4 clear steps
Briefly dip the bread in water just until it can be broken up by hand. Do not soak it through. Squeeze out excess water and break it into pieces no smaller than a walnut.
Heat enough olive oil to fry the garlic in the pan over medium heat. Cook the garlic just until it begins to color; do not let it burn.
Add the tomato purée and salt. Bring to a boil over medium heat, then stir in the bread. Continue stirring until the bread is coated throughout and the mixture is hot, keeping the tomato’s fresh aroma.
Remove from the heat. Serve hot with black pepper, torn basil and a drizzle of olive oil.
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