
Tomato soup with mozzarella marinated in basil
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
- 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.
- Dip the tomatoes washed in boiling water; drain them, peel them and remove the seeds, break them up and add them to the sauté.
- Cook everything for a quarter of an hour on high heat.
- Add the coarsely chopped bread to the sauce together with a handful of basil leaves; mix and season with salt and pepper.
- Add a liter of boiling water and continue cooking for another twenty minutes. Stir until the mixture becomes a homogeneous and creamy soup.
- For the marinated mozzarella: Slice the mozzarella and season it with extra virgin olive oil, oregano leaves and grated lemon zest.
- Place a little pappa al pomodoro on the serving plates,
- add a basil leaf and complete with a slice of marinated mozzarella.