Pappa al Pomodoro (Tuscan Tomato and Bread Soup)

Tomato soup is a typical Tuscan dish, a summer dish. First, let’s fry a slice of algio cut into small pieces in a pan with extra virgin olive oil, let’s brown it a little and then add some tomato puree, if you have it, it would be ideal to use fresh tomatoes. We add a little salt and pepper on top, mix and put a lid on, leaving our puree to cook for half an hour, stirring occasionally.

We take some bread that we have at home (stale), Tuscan bread usually and without salt, so I recommend tasting it at the end of cooking. We cut or shred the bread we have. We dilute the tomato puree a little with some water and mix it and then add the pieces of bread on top and applying a little pressure to soak it well.
Let everything rest with the lid on for about 20 minutes. The bread will have soaked well, but add a little water and crush everything well, crumbling all the bread. Let everything rest with the lid on for about 20 minutes. The bread will have soaked well, but add a little water and crush everything well, crumbling all the bread.

Add a little extra virgin olive oil and a few basil leaves and mix everything. Serve on the plate and then add a drizzle of extra virgin olive oil, parmesan and a few basil leaves as decoration. It can be served in any way, hot, cold or warm, as you prefer.

Buon Appetito!!