Pappa al pomodoro

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per serving

500g tomatoes
1 onion, finely chopped
600ml vegetable stock
7 basil leaves, chopped

tomato mousse:
5g agar
4 basil leaves

200g Tuscan (or stonebaked) bread[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]

Serves 4

A traditional Tuscan thick soup that make full and simple use of superb local produce.

Blend the tomatoes with 5g of salt, then pass through a fine sieve and discard the pulp. Marinate the basil leaves in the juice for 30 minutes. Remove the basil leaves, and put a third of the infused tomato in a pan with the agar. Bring the mixture to 90°C, making sure the agar is fully combined, then take off the heat. Leave to cool, then store in the fridge.

Sauté the onion in 50ml of extra virgin olive oil. Add the tomato sauce from the fridge, pour in the rest of the basil-infused juice and the vegetable stock and bring to the boil. Turn down the heat to a simmer, check the seasoning, and cook until the liquid has reduced to a thick soup texture. Whisk until creamy and smooth, then break the bread into bite-size chunks and immerse in the soup. Add a good handful of leaves of chopped basil and a little more oil for texture, and adjust the seasoning with salt, sugar and pepper.

Serve warm rather than hot.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]