Pappa al pomodoro or tomato soup
Ingredients
For
6
personnes
- 4 cloves of garlic
- 4 tablespoons of full-flavoured olive oil
- 400g of stale bread
- 600g of very ripe tomatoes (or tomato purée)
- 1 bunch of basil
- 1 litre of vegetable stock
- a pinch of Espelette chilli
- Salt, pepper
Tip
Intense-flavoured olive oil, with its vegetal character, pairs perfectly with and brings out the flavour of tomatoes, and will be ideal in this tomato soup. Opt for an olive oil from PDO Nîmes, the Vallée des Baux de Provence, Aix-en-Provence, Haute-Provence, Provence, or varieties such as Aglandau, Olivière, Salonenque, Picholine...
Instructions
- Cut the bread into small pieces, then set aside.
- Next, peel the garlic cloves, slice them into thin strips and fry them in olive oil until golden.
- Next, add the bread, cut into small pieces, and fry until golden brown.
- Then add the peeled and chopped tomatoes, the Espelette pepper and the basil. Season with salt and pepper, then pour in the vegetable stock.
- Leave to cook for 20 minutes over a low heat, stirring occasionally (the bread should break up).
- Finally, sprinkle with fresh basil and serve with a drizzle of full-flavoured olive oil.
Tip
Intense-flavoured olive oil, with its vegetal character, pairs perfectly with and brings out the flavour of tomatoes, and will be ideal in this tomato soup. Opt for an olive oil from PDO Nîmes, the Vallée des Baux de Provence, Aix-en-Provence, Haute-Provence, Provence, or varieties such as Aglandau, Olivière, Salonenque, Picholine...
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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