Tomato soup with mozzarella marinated in basil

• Difficulty: Easy
• Time: 20 min of preparation, 30 min of cooking
• Doses for: 6 people

Ingredients 

For the tomato soup:

• 500 g of ripe San Marzano tomatoes
• 300 g of preferably Tuscan homemade bread without salt
• 1 onion
• 1 clove of garlic
• a bunch of basil
• extra virgin olive oil
• salt
• pepper

For the marinated mozzarella:

• 1 buffalo mozzarella
• 1 lemon a tuft of fresh oregano
• extra virgin olive oil
• salt
• pepper

Preparation

1. For the gruel with the tomato: In a saucepan lightly brown the chopped onion and a clove of garlic with two spoons of extra virgin olive oil.
2. Dip the tomatoes washed in boiling water; drain them, peel them and remove the seeds, break them up and add them to the sauté.
3. Cook everything for a quarter of an hour on high heat.
4. Add the coarsely chopped bread to the sauce together with a handful of basil leaves; mix and season with salt and pepper.
5. Add a liter of boiling water and continue cooking for another twenty minutes. Stir until the mixture becomes a homogeneous and creamy soup.
6. For the marinated mozzarella: Slice the mozzarella and season it with extra virgin olive oil, oregano leaves and grated lemon zest.
7. Place a little pappa al pomodoro on the serving plates,
8. add a basil leaf and complete with a slice of marinated mozzarella.