Pappa al pomodoro is what most people would call the definitive taste of Italy; tomatoes, garlic, basil and plenty of extra virgin olive oil. The very thick soup is full of Tuscan bread (which traditionally doesn’t contain salt and therefore goes stale quicker than regular bread) and can be served warm and comforting or chilled and refreshing. Good quality olive oil is key here, as are the tomatoes – this recipe calls for tinned, but it’s a wonderful way to use up a glut of ripe tomatoes too.
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Pappa al pomodoro