Summer Tomato and Bread Soup

Pappa al Pomodoro

Preparation info
  • Serves


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By Aglaia Kremezi

Published 2014

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Rich with the flavor of slow-cooked, vine-ripened tomatoes, sweetened with plenty of bread that soaks up the red broth, infused with the aroma of garlic and fresh basil . . . One could go on waxing poetic about this Tuscan soup, which is equally delicious warm or cold. Here is the basic recipe, adapted from that of my good friend Elizabeth Minchilli, who is a Rome-based food writer and blogger but scouts to the far ends of Italy to discover the most interesting restaurants and food shops. S