Tuscan tomato and bread soup, thickened by stale bread absorbing summer's ripest tomatoes, basil, and olive oil—a testament to peasant ingenuity.
Ingredients
- 500g stale Tuscan bread
- 1kg ripe tomatoes
- 1 onion
- 4 garlic cloves
- 1 liter vegetable stock
- bunch basil
- 100ml olive oil
- chili flake
Instructions
1
Bread Prep
Tear bread into rough chunks. If very dry, sprinkle with water.
2
Soffritto
Sauté onion and garlic in half the oil until soft.
3
Tomatoes
Add chopped tomatoes (skin on). Cook 15 minutes until breaking down.
4
The Pappa
Add bread and hot stock. Stir vigorously with wooden spoon, breaking bread. Simmer 20 minutes until thick and porridge-like.
5
Finishing
Tear basil by hand (never cut). Stir in remaining raw oil. Let rest 10 minutes. Serve at room temperature or slightly warm.
## Iberian Specialties