Zuppa di pomodoro & basilico TOMATO & BASIL SOUP

COOKS TIP
This recipe calls for vine-ripened tomatoes, however if you are preparing it out of season they can easily be substituted with
2 x 400g Cirio Plum Tomatoes

Quick and simple to prepare but incredibly satisfying. Sprinkle with Parmesan cheese just before serving to add flavour.

PREP TIME:
5 MINS
COOKING TIME:
10 MINS
SERVES:
4

60ml Filippo Berio Extra Virgin Olive Oil

1 garlic clove, chopped
1kg vine-ripened tomatoes, halved
2 tbsp Cirio Tomato Purée
50g ciabatta bread, crumbled
6-8 fresh basil leaves
Croutons to serve

1. Put the garlic and olive oil in a large pan and cook gently for a minute. Add the tomatoes, cover and simmer for 10 minutes, stirring occasionally until the tomatoes are really soft and concentrated. Add the tomato purée, 425ml water and season with salt and freshly ground black pepper.
2. Bring to the boil, then add the bread and stir until the bread absorbs the liquid. Cool slightly before stirring in the basil.
3. Blend until smooth in a food processor. Adjust the seasoning and serve with croutons and a drizzle more olive oil, if desired.

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