Pappa al Pomodoro

This is an ambrosial soup that comes from Tuscany. It’s a traditional peasant dish, made with yesterday’s bread and tomatoes from the garden. It relies on perfectly ripe tomatoes that are full of favour, and it’s worth using really good olive oil for the garnish.

It can be eaten hot, warm or cold but is at its best, I think, served warm for an alfresco meal on a hot summer day.