Pappa al Pomodoro ~ Tuscan Tomato, Bread and Herb Soup
"This classic summer dish is very versatile: it can be eaten hot, at room temperature or chilled. It relies on the very best ripe, tasty tomatoes.If you find your tomatoes a little lacking in taste, add a cup or two of good organic crushed tomatoes to enrich the flavour...."
INGREDIENTS
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2 medium onions, chopped very finely
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3 sticks celery, chopped very finely
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2 large clove of garlic, one whole, one finely chopped or crushed
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1.5 kg (just over 3 lb) tasty, ripe tomatoes
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Good extra-virgin olive oil
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Black pepper
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Small bunch basil, leaves only (at least 25 leaves)
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750 ml (1.5 pint) vegetable stock, prepared by boiling water with a stock cube, onion, celery and carrot
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6-10 slices firm (stale, 3 days old is perfect!) Tuscan bread (or firm farmhouse loaf), cut into small pieces
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