Eichkatzerl`s Tuscan Tomato Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg tomato (s), ripe
- 4 garlic clove (s)
- 7 slices white bread, coarse, stale (no toasted bread!)
- 1 handful basil
- salt and pepper
- sugar
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes, cut them in half, remove the calyxes and cut into pieces.
- Peel and roughly chop the garlic cloves.
- Cut the white bread into cubes.
- Pluck the basil leaves and cut into small pieces. Pick up the stems.
- Heat olive oil in a saucepan (do not get too hot) and sweat the tomatoes in it. Add the garlic and season everything with salt, pepper and sugar to taste.
- Add the basil stalks and bread and pour in just enough water to cover everything.
- Let the soup simmer gently for about 30 minutes.
- Now fish off the tomato skins and the herb stalks. Add the chopped basil and season again.
- Finally, stir in a good dash of olive oil (or add to the soup served in plates) and serve immediately.
- The Pappa di Pomodoro is a classic poor people`s meal from Tuscany, which once again made a virtue out of necessity. Only a few ingredients are processed into a fairly tasty meal.
- This soup is rarely found in restaurants today, as it is often considered to be too simple and not very fancy. So far I have only been lucky enough to find them in a few country inns.
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