4 tablespoons olive oil, plus extra for drizzling
3 ripe tomatoes, peeled, de-seeded and chopped
1 clove garlic, chopped
400 g/14 oz day-old bread, crusts removed, diced
25 g/1 oz Parmesan cheese, freshly grated salt and pepper


1.Heat the olive oilina saucepan, add the tomatoes and garlic and cook over a low heat, stirring frequently, for 10 minutes.
2.Pour in 250 ml/ 8 fl oz boiling water, add the bread and mix well.
3.Pour in 1 litre/1 3/4 pints water and season with salt. Cook over a medium heat until the soup is fairly thick.
4. Remove from the heat and leave to stand for a few minutes. Drizzle with oil and stir, then ladle into a soup tureen, sprinkle with Parmesan, season with pepper and serve.

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