BREAD, TOMATO, BASIL, CUCUMBER SOUP

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BREAD, TOMATO, BASIL, CUCUMBER SOUP

Serves 4

 

The Tuscan tradition of adding bread to soups is exemplified by the

Florentine soup Pappa Pomodoro. We have four different recipes in our

previous books. This is a light, uncooked version and very easy to make.

 

4 tomatoes

1 English cucumber

1 garlic clove

2 fresh hot red chiles

4 ciabatta slices

1/4 cup red wine vinegar

Extra virgin olive oil

1/4 cup basil leaves

 

1. Peel the tomatoes, cut in half, and squeeze out the seeds. Chop the flesh

to a pulp and put in a bowl. Peel the cucumber, cut in half and halve again

lengthwise, then cut out the seeds. Chop the flesh finely. Peel and finely

chop the garlic with 1 tsp. sea salt. Cut the chiles in half lengthwise,

scrape out the seeds, and finely chop. Add the cucumber, garlic, and chiles

to the tomatoes.

 

2. Soak the ciabatta slices in a little cold water so they are thoroughly

moist. Sprinkle with the vinegar and leave for 10 minutes.

 

3. Squeeze out the bread and chop finely. Stir into the tomato mixture. Add

black pepper and 3 tbsp. olive oil and mix thoroughly.

 

4. Tear the basil into small pieces and stir into the soup. Serve with more

olive oil.