FEAST OF FLAVOURS
Minestra di pomodori (See opposite)
SUMMER TOMATO SOUP
Serves 4–6
1L (4 cups) really good homemade vegetable stock – or use a good-quality vegetable stock (bouillon) cube
60ml (¼ cup) extra virgin olive oil, plus an extra splash
1 large garlic clove, peeled
1kg large, ripe in-season tomatoes
500g old or floury potatoes (the ones that are good for gnocchi), washed well
Sea salt and freshly cracked black pepper
A few slices of sourdough or other crusty bread, preferably a few days old
150ml pouring (single/light) cream
1. Bring the stock to the boil.
2. Meanwhile, place the olive oil in a large heavy-based saucepan over medium heat. Finely chop the garlic, reserving one thick slice for later. Add the finely chopped garlic to the pan and sauté for a few minutes, until fragrant. Roughly chop the tomatoes and potatoes and add them to the pot. Allow them to warm through, then pour in the boiling stock. Add salt and pepper to taste, cover, then set the heat to low so that the vegetables can simmer.
While the soup is cooking, rub the reserved slice of garlic on the slices of bread. Cut into cubes and toss in olive oil. Place in a frying pan over medium–high heat and
