4-tomato rice salad
- 30 min
The simplest ancient dishes have stood the test of time thanks to their genuine and honest flavors that know how to best enhance the natural and seasonal ingredients. The summer tomato soup (pappa al pomodoro) is a tribute to the traditional Tuscan tomato soup: bread, tomato and garden aromas - in this version are mixed cold - with a long rest and maceration time that will give an intense taste and aroma. A concentrate of healthy and fresh ingredients, perfect to refresh you on the hottest days. Complete this dish with a burrata for a delicate and tasty note to the summer tomato soup!
To prepare the summer tomato soup (pappa al pomodoro), place the datterini tomatoes in the extractor 1 and collect the juice in a large bowl 2. Peel and chop the carrots 3.
Do the same with celery 4 and the spring onion 5. In the bowl with the tomato juice pour the freshly cut vegetables 6.
Add basil too. Divide the head of red garlic into two unequal parts and use the smallest one 8, thyme 9 and marjoram.
Mix, cover with plastic wrap and leave to macerate in the fridge for 12/24 hours, depending on whether you want a stronger flavor or not. Meanwhile, cut the crust off the bread 11 and dice it 12.
Place the pieces of bread on a pan lined with parchment paper and toast them in a conventional oven at 390°F (200°C) for 4-5 minutes 13 to obtain croutons 14. After the maceration time, filter the juice 15.
Collect the juice in a bowl 16, pour it on the croutons 17 and mix 18.
Add oil 19 just enough to soften the mixture 20. Serve the summer tomato soup garnished with a spoonful of burrata and basil leaves 21.
Summer tomato soup can be kept for a couple of days in the refrigerator.
If you do not have an extractor, you can use a food processor or a regular mixer. The stale bread can be blended into breadcrumbs.